Fine Food Queensland 2016 Newspaper by Fine Food Expo

HERE TODAY, GONE TOMORROW

WHAT A WASTE

I DIDN'T QUIT SUGAR

p 11

GOOD THINGS, SMALL PACKAGES

p 17

Fresh, healthy ideas, served daily.

FINE FOOD QUEENSLAND 10 - 12 April 2016

QUEENSLAND

Brisbane Convention & Exhibition Centre Sunday - Monday: 10am-5pm, Tuesday: 10am-3pm TRADE ONLY EVENT

finefoodqueensland.com.au

Contents

What's Inside

04 �� Here Today, Gone Tomorrow 05 �� Raise Your Cups 06 �� Green, Clean And Staying On The Scene 07 �� What A Waste 08 �� Say What? 10 �� Floor Plan 12 �� I Didn't Quit Sugar 13 ��Will You Drink To That? 14 �� Healthy Is The New Black 15 �� Everyone's A Critic 16 �� The Rise Of Healthy Retail 17 �� Good Things, Small Packages 18 �� What's Staff Got To Do With It? 19 �� A Fresh Take On An Old Plate Join the conversation online @FINE FOOD AUSTRALIA

@FINEFOODEXPO

#FineFoodExpo @FINEFOODEXPO

Pop-up dining might be temporary, but the trend is here to stay! Brisbane is now home to an array of transient venues. Page 4

Bringing together speakers and topics that span every facet of the industry, this year’s Talking Food Stage is sure to inspire and provoke thought. Page 8

Hot off the press! The Queensland State Government has passed tough new licensing laws around last drinks and lock out times – how might this affect your business? Page 13

What a State! Mention Queensland and images of sun, sand, and holidays are often conjured up. More than just Australia’s favourite holiday destination, Queensland is also rapidly becoming a well-known foodie destination.

Currently sustaining one of the nation’s highest growth rates, the Sunshine State’s food industry is one that involves all facets of the sector – from import and export to fresh produce, a raft of new culinary talent and coffee is emerging in Queensland to rival the world’s best. As a result of Free Trade Agreements with Japan, Korea and China, the food industry in Queensland experienced the highest growth rate in employment across accommodation and food services from August 2009-2014 and supports roughly 1 in 8 jobs both directly and indirectly.1 Queensland is renowned for its diversity, and for the production of high quality, safe, and nutritious food and beverages. The supply chain supporting the industry includes a mix of small, medium and large businesses, all of which are impacted by

trends - many of which you will see represented at this year’s Fine Food Queensland. So what are these trends? One undeniable infatuation sweeping the state is the raw, clean eating trend. Juicing is one example of how clean eating has been implemented at almost every eatery you encounter in Brisbane – patrons can’t seem to get enough of liquefied vegetables, and superfoods take on new dimensions as they get blended with ancient grains and finished off with a stripey straw. Another craze is the demand for clean produce, the ‘home-made’, ‘wild’ and ‘foraged’ approaches to hospitality are equally popular. Customers are clamouring for ingredients that have been gathered from an establishment's own garden, or fermented in house. Another trend that seems inescapable is the rise of "food porn". Love it or hate it, customers are photographing almost every aspect of their food and drink experiences – from their eating surrounds

10 - 12 APRIL 2016

•

and what they’re drinking, to what’s on their plates. No element of dining is safe, and social media is awash with hashtags that everyone in the hospitality industry should know about such as #foodporn, #healthy and #instafood to name just a few. With such a huge focus on fresh and healthy eating, it made sense to freshen Fine Food Queensland up for 2016. Taking place at the Brisbane Convention and Exhibition Centre in Southbank, 10-12 April 2016, the show celebrates the colour and vibrancy of the city and the state that has made the event possible. Bringing in exhibitors and experts in the industry from around the country as well as the state, Fine Food Queensland has been designed to offer unique opportunities for exhibitors and visitors alike. Entry is free for trade visitors, simply register online using promo code "MIX" at finefoodqueensland.com.au/mix 1

The State of Queensland 2015 Statistician's Office

BRISBANE CONVENTION & EXHIBITION CENTRE

Here Today, GoneTomorrow Pop-up dining might be temporary, but the trend is here to stay! From food trucks to fully fledged restaurants - Brisbane is now home to an array of transient venues showcasing new and exciting dishes. Whether it’s an extension of a bricks-and-mortar restaurant, or the handiwork of an entrepreneurial amateur, pop-up dining is set to revolutionise the industry. Not only are food trucks and stalls now a common sight at major events and festivals, they also attract crowds of their own on the streets of the city. The weekly Eat Street Markets in Brisbane has been a huge success, with locals and tourists alike flocking to the event and raving about it online. Similar to the reason for the ongoing popularity of food trucks, visitors to the markets love that they can now experience their favourite food in different ways. For established restaurateurs, hosting a pop-up dining experience is a unique way to engage regulars, connect with new customers, and experiment with dishes that may not fit within the traditional menu. They can also generate buzz and PR for the brand, resulting in more foot-traffic to the business. For the amateur chef or the entrepreneur with a big idea, the pop-up is a fantastic way of testing the waters. Want to know if ice-cream cones made of doughnut will tempt customers? Stock them in a food truck, and see if they will come!

That’s exactly what the Doughnut Bar did, and now they’re a staple on Brisbane’s streets with more than 30,000 followers on social media. As co-founder Leigh Devlin put it, choosing to do a pop-up was less about venue, and more about lifestyle.

Nearly two-thirds of pop-up diners say they have posted food photos on social media in the last three months. Clearly these events can also attract valuable patrons who have the potential – and motivation – to spread the word about your brand.

“The food trucks allow us the freedom to trade anywhere at any time. We love being out and about, and would choose this lifestyle any day over the restrictions of being holed up in a traditional shopfront.” Ultimately though, she warns that you can’t just put anything into a food truck and expect it to sell.

As Eventbrite research found, “the ephemeral, one-of-a-kind nature of these events make them inherently more shareable... Diners are more likely to share posts on social media about a pop-up dining experience than about a night out at a restaurant (75% versus 51%).”

“A good operator with a good product will create a buzz regardless of where or how they retail their goods... You need to believe in yourself and the product you sell. The world is well connected and it doesn’t take long for people to share your enthusiasm if they can see that you’re having a great time doing something you love.” Reality television has even picked up on the trend, with Restaurant Revolution following five teams who were given the chance to open their own pop-up restaurant. One of these was Puerto, which opened on the Playhouse Lawn in Southbank. Their fusion of South American and Asian cuisine didn’t take out the final prize, but it certainly put them on the map! Most of all, the pop-up dining trend has been driven by consumers hungry for experiences, and not just food. The communal nature of these ephemeral restaurants sparks opportunities for connection that are rare in traditional settings. Since the experience is only around for a short while, there’s also an element of FOMO (“fear of missing out”) – this is particularly relevant when the pop-up revolves around a specialty dish, or a guest chef!

FINEFOODQUEENSLAND.COM.AU

So the next time you’re brainstorming exciting new opportunities for your food business, consider popping up on a street in Queensland! Not only is it a unique way to connect with passionate foodies, but it’s bound to be fun too.

Raise Your Cups

Australians are without a doubt some of the world’s greatest lovers of coffee – we’re known for it here, and we’re known for it overseas. Our resilient café culture continues to grow, with many Aussies lining up daily to get their caffeine hit before starting the day. The yearning for great crema doesn’t end on our shores: the first thing on an Aussie’s mind when returning from an overseas trip is where to get their first latte! The Australian coffee industry is now considered to be one of the best in the world, with demand for Australian products and expertise influencing the coffee space both globally and domestically according to Wayne Fowler, Director of Coffee Economist. Brisbane alone has experienced substantial growth as an emerging café society, which may have something to do with its spectacular climate, perfect for outdoor eating and drinking, making enjoying one’s daily brew much more inviting. According to research by Café Culture International, recent trends show that ‘Brisbane and Southern Queensland are the new purveyors of quality coffee and are at the forefront of cool café design.’

This recent growth in the coffee industry has also revealed trends and preferences, exposing exactly what consumers are spending their dollars on when it comes to purchasing their daily cup. Studies have shown that a staggering 1.5 million cups of coffee are sold across Australia annually1, and have identified the nation’s most preferred coffee order, as well as what caffeine addicts are prepared to pay for their daily hit. So what is it that people are drinking? When it comes to Australians’ most beloved cup, the latte is the clear winner, taking out a surprising 43% of sales across the country; with 32.5% of Brisbane sales also highlighting that latte is the preferred coffee order in the state.

to the drink, enabling coffee aficionados to not only mix it up, but keep their caffeine flowing from morning to night. Wayne Fowler will appear at the Talking Food Stage to discuss coffee trends and how the variable price of coffee impacts your return on investment. Don’t miss the session, Coffee – Liquid Gold, at 11am on Monday 11 April. oothroyd, A., 12 Month Snapshot of Australia's Coffee Trends, B 2015, Hospitality Magazine 2 www.coffee-prices.com 1

Does size matter? According to recent studies, it does, with consumers opting for smaller size coffees. Smaller sizes take out the largest share of Australian sales, according to Hospitality Magazine, making up 80.7%. An incredibly relevant question for purveyors of the golden beans: what are consumers actually prepared to pay for their daily coffee fix? The average price varies across the country, but the standard price is around $3.48 to $4.08.2 Not surprisingly, Perth takes out the highest indexed price for a coffee, but that pricing is closely followed by Brisbane, according to Fowler. Not just a daytime drink however, the humble coffee has recently been successfully translated into one of the most ordered cocktails of 2015 – the espresso martini. The addition of affogato desserts on many menus gives another after-dark persona

10 - 12 APRIL 2016

•

BRISBANE CONVENTION & EXHIBITION CENTRE

GREEN, CLEAN AND

Staying on the Scene The indisputable rise of everything from green juices to Meat-Free Mondays is a great indicator that even carnivorous consumers are becoming more conscious about their food choices and the impact those choices have not only on their own health, but on the health of the planet. Ethical eating is a major food trend evident not only in Queensland, but around the world. The increased use of phrases such as fair trade, organic and free range are evidence of this, as more and more consumers want to eat animal products that come from animals ethically raised or humanely killed. More than that, they want to know that the farmers who grew the beans resulting in the coffee they are now drinking were fairly paid and treated well. So what does this mean for your business? With sales of ethical food on the rise, and the

trend predicted to remain strong, more and more consumers are likely to be more ethical in their purchasing decisions. Even back in 2011, 64% of consumers believed that restaurants were not doing enough to tackle the social and environmental impact of their decisions.1

Ethical food is also better for the environment, often due to the reduction in packaging and transportation associated with it. Speaking of the environment: as the agricultural product with the greatest impact on climate change, meat is now being shunned by some consumers.

IGD shopper insight research revealed that locally produced, eco-friendly packaging and better animal welfare will become bigger deciding factors for consumers. The data indicates that customers are demonstrating a strong resolve not to compromise on their values, despite financial pressures.

When Michelin-starred French Chef Alain Ducasse reopened his renovated restaurant in late 2014, he did so with a largely organic produce menu - and a very minimal meat offering. His reasoning? â&#x20AC;&#x153;The planet has increasingly rare resources so we have to consume more ethically, more fairly.â&#x20AC;?

At a local level, the ethical trend can be seen around Queensland as more consumers flock to farmers markets, or buy only from establishments that support locally grown produce and producers. For delis, takeaways and even fine dining restaurants, promoting the use of local produce and supporting other local businesses is a great way to tap into the rapidly growing ethically minded consumer segment.

Itâ&#x20AC;&#x2122;s a sentiment shared by many, and catering to an increasing demand for vegetarian and vegan products is important to foodservice establishments wanting to ensure they cater to not only ethically minded customers, but also as wide a range of dietary requirements as possible. Gone are the days when one vegetarian dish on a menu would suffice! 1

Sustainable Restaurant Association as cited on Greenhotelier.org

Fresh Produce Lane Source fresh and local produce unique to Queensland from growers and providores at Fine Food Queensland's Fresh Produce Lane.

Hosted by Brisbane Produce Market 6

FINEFOODQUEENSLAND.COM.AU

What A Waste The juxtaposition of food wastage and deprivation is growing. With over two million Australians on food relief, the 20% of food discarded by Australians every year is a little difficult to swallow. According to Food Wise, Australians throw out $8 billion dollars worth of food every year. Of that, $566 million is takeaway food, $2.67 billion is fresh food and $2.18 billion is leftovers.1 The issue of waste isn’t just one for the people at home. The End Food Waste Now Organisation estimates that up to 10% of food within the hospitality industry is wasted before it even hits the plates of customers.2 Incorrectly prepared food, trim waste, or badly cooked food are some of the reasons that food doesn’t even make it on to the plate to begin with. The reality of food waste for a business is also the financial cost. Wasted food equals wasted money, and whilst no establishment wants to throw money away, it’s even more of a problem for small business. Correct forecasting and ordering is one way to eliminate waste, and is touched on by Dave Malcolm of Marley Spoon in the Talking Food Stage at Fine Food Queensland. There are also software programs being developed that are answering the call from plenty of environmentalists. For example, Lean Path is a program that can be employed by restaurant staff to measure what’s being thrown away, and therefore allowing managers to identify what’s being over ordered or over served. The software has had such big success that big corporates, such as Google, have taken it up in seven of their cafés.

As a café or restaurant owner, another easy way to tell if food is being wasted is to simply pay attention to your customers’ plates. If regular wastage is something you’re seeing, it’s time to start plating different portions. Similarly, learn from the paparazzi and learn how to put a story together from your ’trash’. A quick glance at regular throwaways could also show you that heavier foods are being left for the lighter, tastier kind, or you may notice that garnishes and unnecessary toppings are being pushed off the meal. If these are regular castoffs, then it’s time to reframe your finished meal and save your business some money in the process.

With so many who have so little in the world, the fact that we waste so much is a concern that everyone in the food industry needs to take seriously. 1 2

Fast Facts on Food Waste, www.foodwise.com.au estaurants, endfoodwastenow.org R

Finally, better storage is a huge factor in making sure food is kept for as long and as best as possible. Fridges and freezers that are the right capacity and temperature can play a huge part in saving hundreds of dollars – food can be kept for longer, safer, and save you the cost of buying more. It also means that you’re never at risk of using or selling food that’s well past its use-by date. With the Brisbane City Council releasing what is essentially a ‘2015 Food Shame List’, the penalties for producing questionable food aren’t just monetary, they’re a huge problem for your reputation as well. The food hygiene rating system the Council employs is about giving customers a sense of security about where they eat – it’s also a great way for restaurateurs to be vigilant in their food handling and storage. As critical as managing waste is to your bottom line, it’s incredibly important that we respond to the food wastage crisis beyond fiscal concerns, and see it as the environmental and cultural problem that it is.

10 - 12 APRIL 2016

•

BRISBANE CONVENTION & EXHIBITION CENTRE

Say What ? One of the great things about visiting Fine Food Queensland is the opportunity to hear from some of the industryâ&#x20AC;&#x2122;s best without having to travel the country. Bringing together speakers and topics that span every facet of the food industry, new in 2016, the Talking Food Stage is sure to inspire, provoke thought, and leave attendees with insights that can be used to improve in their own businesses. Over the three days of the show, speaker sessions on the stage will give audiences insight and practical advice on how to respond to trends and issues affecting Queenslandâ&#x20AC;&#x2122;s food industry.

Designed to be of most relevance to the industry, a few sessions are highlighted for you to get a taste of what will be on stage. There is so much to talk about at the Talking Food Stage. Don't miss a minute of it!

All sessions are free to attend and no bookings are required. For more information and timetable of the Talking Food Stage, visit: finefoodqueensland.com.au/talkingfoodstage

FINEFOODQUEENSLAND.COM.AU

It IS Easy Being Green! Where Did I Come From? Bugging Out One trend evident across both the show floor and the speaker sessions is the ongoing shift towards sustainability and healthy living. The two concepts go hand in hand, and ways to make your own business sustainable will be discussed by the co-owners and head chef of Urbane Restaurant, Andy Buchanan and Alejandro Cucino. While speakers from Pressed Juices will provide practical advice on how to benefit from introducing healthy lifestyle trends into your business.

Two incredibly hot topics in the foodservice industry are ethics and provenance. Consumers are becoming increasingly concerned about ethical practices and where their produce comes from. As a result, we are seeing a growing number of restaurants introduce their own gardens, or source produce from local suppliers.

Taking sustainability to the next level, the Talking Food Stage session on insects as the next major food source will shed light on a largely underused protein source. With the incredible response to Noma’s use of native insects as part of their sell out pop up restaurant’s menu, it seems the path is clearing.

In addition, players in the industry are introducing energy efficient and other ‘green’ practices in their workplaces and operations. Mike Shanley, owner of Fundies Wholefoods discusses the shift of consumers to ethical food, and how to adopt the relevant philosophies into your business models.

Skye Blackburn, from the Edible Bug Shop, will challenge the audience to open their minds and their mouths to consider this sustainable, nutritious, and dare it be said – delicious – food source as one of the answers to our ever growing population and farming needs.

Taking on the Giants: Sunday 10 April 2pm

Will Insects Feed the World: Tuesday 12 April 11am

Tech Heads

It pays to be loyal

Let’s Get Social

An unavoidable trend in the industry is growing use of technology. Some of the most technologically savvy minds will show you how to adopt technology in your business. One speaker doing this is Dave Malcolm, co-founder of the Australian arm of international meal delivery service business, Marley Spoon.

Loyalty programs form a big part of many businesses’ technology plans, and this very topic is covered at the Talking Food Stage by the CEO of Directivity, Adam Posner.

Love it or hate it, social media is here to stay, and it can a benefit or damage your business depending on how you manage it. It’s now more important than ever to understand the social space, and how to interact within it.

Making Your Business Sustainable: Sunday 10 April 3pm Incorporating Healthy Lifestyle Trends into Your Business: Monday 11 April 12pm

Malcolm will reveal how Marley Spoon redefined the supply chain and uses real time technology for gains in procurement, logistics, and to minimise waste. Don’t miss out on hearing from a brand that has launched in multiple international markets by effectively using tailored technology.

In a cluttered world along with the forever changing consumer and technology landscape, do loyalty cards really work? Do such programs drive customer loyalty? Adam will share insights and tips to make your loyalty program a valuable business growth strategy. Loyalty Programs: Sunday 10 April 1pm

Big Data and Technology Applications: Tuesday 12 April 12pm

Tony Percuoco of Tartufo and Ramon Olsen of Xalo will lead a discussion about social media trends in Australia, how to tap into them to increase your online social profile and how to respond to negative feedback online. How to Increase Your Online Social Profile: Monday 11 April 3pm * Session times and speakers are subject to change, please visit the website for the most up to date schedule.

10 - 12 APRIL 2016

•

BRISBANE CONVENTION & EXHIBITION CENTRE

What’s on

AT FINE FOOD QUEENSLAND 2016 AUSTRALIAN CULINARY CHALLENGE REGIONAL COMPETITION

Queensland’s chefs, trainees and apprentices from local cafés, restaurants, hotels and pubs will showcase their talents competing for cash and other prizes.

BAKING AT FINE FOOD The Bakery Association of Australia will host a series of baking masterclasses and demonstrations.

FRESH PRODUCE LANE See some of the best fresh, local produce from growers and providores in Queensland. Hosted by Brisbane Produce Market.

PASTRY STAGE WITH KIRSTEN TIBBALLS New in 2016!

See the Queen of Chocolate, Kirsten Tibballs, in action demonstrating mouth-watering pastries and chocolate masterpieces.

TALKING FOOD STAGE New in 2016!

Witness the all new line up of reputable industry insiders sharing their experiences and knowledge to enbable you to grow your business and achieve future success.

REGIONAL PRODUCERS Regional boutique producers from around Queensland will gather to showcase their exclusive products.

WORLD’S RICHEST BARISTA COMPETITION New in 2016!

The dynamic format of the competition will showcase the talent from some of the world’s most accomplished baristas.

For more information, please visit finefoodqueensland.com.au

FINEFOODQUEENSLAND.COM.AU

Floor Plan Halls 3-4, Brisbane Convention & Exhibition Centre, South Bank

Getting There AIRTRAIN Catch the Airtrain from the international and domestic airports to South Brisbane Station, directly opposite the venue.

BUS Bus routes 61, 66, 105, 192 and 222 service the ‘Cultural Centre’ stop on Melbourne Street, South Bank.

CAR 24 hour undercover parking is available for over 1,500 vehicles, with direct lift access to the exhibition.

CITYCATS Hop on the CityCat and travel to the exhibition via the Brisbane River.

TAXI Melbourne Street (corner Merivale Street) is the closest entrance to the exhibition.

TRAINS South Bank and South Brisbane Railway Stations are within a five minute walk of the exhibition.

For more information on transport options, please visit finefoodqueensland.com.au/gettingthere

10 - 12 APRIL 2016

•

BRISBANE CONVENTION & EXHIBITION CENTRE

I didn't quit sugar Move aside, ice cream… and make room for Nutella doughnuts on salted caramel milkshakes, drizzled with chocolate and topped with a pretzel. Dessert may no longer be a simple affair, but it definitely is sweet. All we can say is, calories have never looked so good! Almost as a form of rebellion against the health food trend, sweet treats have become increasingly decadent with wacky ideas (and Instagram) driving the craze. Pastries have led the way, with new types of delicious doughnuts, muffins and croissants popping up across Brisbane.

These days, people want so much more from their desserts. More than a sugar hit, they are after an experience – something that they can photograph, and something that is a talking point. Even something so utterly ridiculous that they can laugh and think, ‘why does this exist?’

With flavours like choc-chip cookie dough and Nutella cheesecake now on the table, the humble cinnamon doughnut is long gone. But as Leigh Devlin, co-founder of the Doughnut Bar says, new flavours aren’t the only way to mix it up. It’s all about innovation now, which is why the Doughnut Bar now sells ice cream cones… made of doughnut.

It’s a recipe for fun in the bakery industry. For those thinking of mixing up their dessert menu this year, don’t be afraid to get a little weird!

“With our Doughcone, we set about creating something that hadn’t been done before. We knew that if we could genuinely impress ourselves with the creation of a fun, delicious and previously uninvented dessert then our customers would be into it.” The Doughcone isn’t the only delicious mash-up hitting Queensland’s menus though. With its flaky yet crunchy pastry, the cronut (croissant & donut) is now huge, as well as brookies (brownie & cookie) and cruffins (croissant & muffin). Some savoury treats have even turned sweet, with burgers using doughnuts instead of buns! If a beef patty sandwiched between glazed pastry seems a little too much for you, never fear – sophisticated reimaginings of classic sweet treats are also on the rise, such as the fairy bread at Rogue Bar and Bistro in Brisbane. This coconut cheesecake with a croissant base is scattered with dipping dots that resemble hundreds and thousands, and topped with fairy floss. It’s a simple but delicious twist on a classic Australian treat! 12

FINEFOODQUEENSLAND.COM.AU

New to Fine Food Queensland, Kirsten Tibballs will be heading the Pastry Stage, along with Ben Haslett from Southbank TAFE, in a series of masterclasses and demonstrations. Come along and watch as mouth-watering delights such as chocolate lollipops, macarons, pre-desserts and verrines are created, and pick up tips and techniques from the Queen of Chocolate.

Will you drink to that ? In an industry that is largely about offering customers a great time, alcohol-fuelled violence is a sad by-product of fun for many establishments. Much like the controversial lock-out laws in Sydney, the Queensland State Government has recently passed tough new liquor licensing laws around last drinks and lockout times in a bid to crack down on drunken violence.

The new law means that pubs and clubs statewide will have to call last drinks at 2am, or 3am in Safe Night Precincts (such as Brisbane CBD and Fortitude Valley), from 1 July 2016. High-alcohol content drinks (such as shots) will be banned after midnight. While the 1am lockout will be imposed from 1 February 2017.

The new laws have attracted considerable controversy and have divided opinion. Some consider it a necessary measure to reduce alcohol-fuelled violence, which has risen 24% since 20101, but others believe it won’t address the problem, and condemn it as an attack on the hospitality and nightlife industries. With the diverse range of impacts this legislation could have, it’s important to consider how your venue might be affected and look at what the changes could possibly mean for restaurants, bars and clubs. Nightlife Queensland believes the measures are too harsh, and argue that the laws could rip 6,000 jobs out of the state economy. With nightclubs to be hit the hardest, there’s also speculation that restaurants and bars around these popular destinations may suffer due to the fall in latenight foot traffic. This was the case when Sydney implemented lockout laws, and some areas in Kings Cross experienced an 84% reduction in pedestrian traffic.1 Many long-standing venues in the area have closed, including restaurants, citing the lock-out laws as the reason why.

While establishments in the Safe Night Precincts may find themselves less busy when the laws are enforced, venues in other areas may in fact experience more foot traffic. Instead of travelling into major city centres in order to stay out all night, people could be more inclined to stay local. In the major centres, restaurants in particular may find that people are willing to stay later due to safer streets. Owners of all licensed venues should watch the legislation closely to ensure they oblige with the latest laws, as failure to comply with the lockout could result in penalties of up to $11,780. Australian Institute of Health and Welfare, www.aihw.gov.au

However, the Queensland State Premier Annastacia Palaszczuk says the reforms don’t necessarily mean jobs will be lost. “The evidence overwhelmingly tells us that modest changes to trading hours help to reduce alcohol-fuelled violence while maintaining this state’s vibrant nightlife. We know that when people feel safe, more people go out and enjoy themselves, and that means more opportunities for businesses and more jobs.” 10 - 12 APRIL 2016

•

BRISBANE CONVENTION & EXHIBITION CENTRE

Healthy is the New Black Raw pressed juice, kale and acai used to be the domain of health freaks, available only at specialty stores – but now, the average customer is more likely to be looking for them on your menu! With people increasingly concerned about health, Queensland has seen an explosion in health food outlets. The public craves fresh and nutritious produce, so it's wise to tailor your menu to suit. So what are some of the important trends sweeping through Queensland that you should know about?

Dairy-Free

Organic & Local

Going Green

While it might be controversial, more and more Australians are cutting down on dairy, citing an array of benefits such as better skin and less bloating. Non-dairy milk alternatives like almond, coconut and rice milk are now on supermarket shelves – but the coffee industry has had to adapt the most.

With customers now more interested in the freshness and provenance of food, sourcing organic and local ingredients can give you an important competitive edge. It can also be a good way to generate more revenue – people are willing to pay more for dishes which are organic and support the local industry!

With fruits and vegetables an integral part of a healthy diet, more people are interested in getting their daily intake – and juices and smoothies are a great way of doing so! Liquefy Café has capitalized on this trend, with the 24-hour health café opening in Brisbane last year. It was so popular that they’ve opened up multiple branches since, and have plans to expand nationally.

Located in Brisbane, The Balfour Kitchen is on top of the trend: soy and almond milk are popular offerings on their menu. As general manager Sam Giles attests, the nutty characteristics of soy and almond milk can even enhance the flavor of coffee for some people!

While you don’t have to change your whole menu, incorporating some of these health food trends is an important way to generate buzz and revenue. If you’re interested, learn more about these trends at the Talking Food Stage from Madeline Bliss and Sofie Van Kempen from Pressed Juices at 12pm Monday 11 April.

FINEFOODQUEENSLAND.COM.AU

Everyone’s a Critic

Imagine if everybody who set foot in your restaurant was a food critic, with an influence that could make or break your business. Well, in the digital age, that’s the case – and the publication your customers are writing for? Zomato. Yelp. Tripadvisor. Even your business’s Facebook page!

Therefore, knowing how to build your online profile is an essential skill for anyone in the foodservice industry. It gives you a competitive edge when trying to attract customers, as well as a significant platform for communicating with regulars. If you can harness the power of online reviews, don’t hesitate – it will serve you well in the future.

However, there have certainly been cases where an unorthodox response to a customer complaint has gone viral, and resulted in positive press. Recently in the US, a hairdresser was slammed for an online review which criticised staff at Kilroy’s Bar n’ Grill, who prioritised a woman having a heart attack over finalising her bill.

For restaurateurs, one of the biggest challenges is converting satisfied customers into positive online reviews. While it can seem daunting, it’s really quite simple: all you need to do is ask!

Whether you like it or not, word of mouth has gone digital, and the proliferation of online reviews means positive customer experiences are more important than ever. Gone are the days when patrons could only spread the word to friends and family – now they can head online and reach thousands of your potential customers.

Tell your waiters the next time they receive positive feedback, to suggest that the customer leave a review on Facebook. It’s a little bit cheeky, but the advice is likely to stick, resulting in five stars and a glowing review.

The owner responded with a long comment explaining the situation, which included gems such as: “I especially like feedback like this so others can see the disgusting people we have to deal with sometimes”, and “I’m glad to hear you won’t be coming back to Kilroy’s.” Obviously, this is not the approach you should take with sincere customer complaints – but offering an alternative view to an unreasonable customer can sometimes bolster your reputation.

This is where a strong social media presence can really come in handy. While happy customers may not bother making a Yelp account, or jumping through the hoops of verification, they’re quite likely to search the restaurant on Facebook and leave a review on your page. This is good for business, as it means the feedback is not floating in the digital ether, and you can respond to it!

The nuances of building a strong online profile may be difficult to master, but it’s well worth the effort! If you want to learn more on the topic from the biggest names in the business, be sure to head over to Talking Food Stage at 3pm Monday 11 April, where Tony Percuoco, owner and head chef of Tartufo and Ramon Olsen, owner of Xalo will be sharing their wisdom.

These reviews are not inconsequential either: they can have tangible and significant impacts on the success of your business. As economists from the University of California found, even a half-star improvement on Yelp means a restaurant is almost twice as likely to be fully booked during peak trading hours!1 This is because a whopping 88% of people now consult online sources to determine the quality of a local business before making a decision, and trust them almost as much as personal recommendations.2 As a result, most new customers are not walking in blind. In all likelihood they’ve read reviews, seen images of your food, and may even know the specials before you tell them!

Of course, not all reviews will be positive – negative online reviews happen to the best of us, and it’s essential that you can deal with them so they don’t get out of hand. Most of the time, a genuine acknowledgement and apology will suffice, with the offer of compensation if the feedback is particularly bad.

10 - 12 APRIL 2016

•

Anderson, M. and Magruder, J., 2012, Learning from the Crowd: Regression Discontinuity Estimates of the Effects of an Online Review Database. The Economic Journal, 122: 957–989. 2 Anderson, M., 2014, 88% of Customers Trust Online Reviews As Much As Personal Recommendations, searchengineland.com 1

BRISBANE CONVENTION & EXHIBITION CENTRE

THE RISE OF

Healthy Retail

Australians are now more health conscious than ever, and food retailers have scrambled to respond to the increased interest in health food. With kale and almond milk now staples on supermarket shelves, the spotlight has definitely shifted to fresh, healthy and organic options.

The growing obesity crisis is driving the current #cleaneating trend, and the focus on wellbeing marks a significant shift from a decade ago. In fact, the demand for fresh produce has grown by 13%, significantly outperforming normal industry growth.1 According to Nielsen, the typical grocery basket looks very different now compared to five years ago. Australians are replacing lollies and biscuits with fresh fruit and vitamins – even chocolate has been dethroned, dropping out of the top ten for the first time! And while apples and bananas are still the go-to fruits, fresh berries have quickly moved up the ranks.2

and almond milk. In fact, ever since kale was hailed as a superfood, farmers have struggled to keep up with demand. They’re even running out of seeds for certain varieties!3 The real winners in the shift to healthy, fresh fare have been the smaller health grocers and farmers markets. As more people become aware of the environmental and societal benefits of buying locally, these smaller retailers have gone through a revival, with 64% reporting increased number of shoppers.4

Despite the nation-wide craving for healthy food, we are as time-poor as ever, meaning we are willing to pay for convenience. In response to this, the meal-kit delivery market has emerged – companies like Hello Fresh and Marley Spoon are leading the way, delivering fresh produce and recipes to customers’ doorsteps. If you’re interested in learning more, hop over to the Talking Food Stage where Dave Malcolm from Marley Spoon will be talking about the art of the home-delivery and how to capitalize on the ‘fresh’ trend in your own offering, at 12pm on Tuesday 12 April. Sydney Morning Herald Business, Australia's Growing Love for Fresh Fruit Transforms Typical Grocery Basket, 13 Sep 2015 2 Nielson, Why Fresh is Best: Australian Shoppers Grow Fresh by almost $2 Billion over 10 Years, 13 Aug 2015 3 Medical Daily, Kale Shortage: Farmers Struggle To Find Enough Seeds To Keep Up With Demand, 19 Jan 2016 4 Allianz, The Rising Popularity of Farmers Markets across Australia 1

Now worth almost $755 million, the health snack food industry has also exploded. Walk into your local supermarket, and you’re just as likely to find protein balls and green juice in prime positions as potato chips. Big players like Woolworths have even taken it a step further – in partnership with Advanced Fresh Concepts International, they’re now offering fresh sushi made in-store. In response to the proliferation of clean eating and paleo diets, retailers are also stocking previously niche products such as kale, quinoa

FINEFOODQUEENSLAND.COM.AU

" For retailers, catering to the health food trend is now essential.""

Good things,

SMALL PACKAGES It’s often said that good things come in small packages, and it looks like the Australian foodservice industry has taken this to heart. Forget bulkroasted coffee beans and factorybrewed beer. With a focus on quality over quantity, micro-businesses are set to boom this year! Driving the trend is a renewed focus on the provenance of food and drink, with customers more concerned than ever with buying local. Putting money where their mouth is, consumers will pay up to 27% more for local produce.1 As a result, taking things in-house means foodservice businesses can maximise revenue, while developing a competitive edge in a notoriously crowded industry. Cafés are ahead of the pack when it comes to the micro-business trend, as evidenced by the growing popularity of in-house coffee roasting. With Australians renowned for their love of excellent coffee, it’s definitely a smart move. As Gary Newcome, managing director of Sunshine Coast Coffee Roastery says, it ties into the current obsession with all things fresh. “We live in a society which loves things fresh. This cuts across food and beverage – a freshly baked croissant will always beat out a packaged croissant at a supermarket. There is no contest! Fresh beans definitely appeal to the senses, too. The aroma is something unmistakable and can help sales.” From a brand-building perspective, in-house roasting has a host of advantages. Not only does it provide a point of difference, but if customers fall in love with the bean, they can’t get it anywhere else. However, the upfront cost of the necessary equipment can be a deterrent. “It’s always nice to provide the client with the ambience of in-house roasting, as it has that romantic feel – but this romance quickly fades when the realization of what is ‘actually’ involved is understood. Roasting (and in particular packing) is both time consuming and labour intensive.”

10 - 12 APRIL 2016

•

As Newcome recommends, cafés interested in branded blends should consider contracting a private roaster instead. Custom blends and private label coffee is on the rise, offering a similar sense of exclusivity without the hassle! The rapid growth of the Australian craft beer industry is another example of boutique business beating out big brands. According to IBIS World, the craft beer industry has grown annually by nearly 10% over the past five years.2 In comparison, the traditional beer market has grown annually by less than 1%.3 Carl Rhodes, event organiser for Brisbane’s annual craft beer festival Brewsvegas, attributes the shift to an array of factors. “Craft beer generally tastes better than ‘mainstream’ beer, that’s probably the biggest thing going for it. I think supporting small, Australian businesses plays a part too. Consumers seem to be getting more realistic about the fact that it makes no sense to buy a boring beer from a large, internationally owned company. Craft beer also has a great community around it, which is fun to be a part of.” Brisbane is definitely leading the way as the craft beer capital of Australia, with establishments such as Scratch Bar and Brisbane Brewing Co. offering their own artisan brews. With relatively low barriers to entry, these microbreweries are responding to the growing market of 'cultured, connected, clued in and cashed up'4 people who are willing to pay premium prices for high-end, niche offerings. If you’re looking for a way to increase your product and branding opportunities, setting up a microbusiness might be the way to go! With the trend set to continue in 2016, it’s another surefire way to set your establishment apart from the competition. Carpio, C., and Isengildina-Massa, O., 2008, Consumer Willingness to Pay for Locally Grown Products: The Case of South Carolina 2 IBIS World Report, Craft Beer Production in Australia, Nov 2015 3 IBIS World Report, Beer Manufacturing in Australia, Dec 2015 4 Nothing Bitter About Craft Beer’s Rising Popularity, Finding No. 5696, 2014, Roy Morgan Research 1

BRISBANE CONVENTION & EXHIBITION CENTRE

What’s Staff Got To Do With It?

sector also face seasonal staffing when worker levels are boosted or reduced as required during peak and off-peak seasons. The existence of many similar establishments in almost every city gives employees much greater opportunity for mobility and often career growth – and that’s what makes working well with your staff so vital. You not only want good staff to work for you, you want them to stay with you for as long as possible! Many hospitality, restaurant and foodservice roles require constant positive interaction between individual employees and customers. This sets the scene for the establishment of great relationships and connections that ensure the ongoing success of your business. Negative employees, those who look lazy, apathetic or complacent in front of your customers can damage your business’s reputation forever. Great customer service begins and ends with smiling staff members, positive attitudes and helpful, friendly tones. Customer-facing employees are the face of your business, and as such, they are the ones that will make or break your customers’ experiences.

Think your product is good enough to speak for itself, and that the people you hire are secondary? Think again! What have staff got to do with the success of your business? Everything! In 2015, the workforce in Queensland accounted for 20% of the entire country’s workforce, and the largest percentage increase in that employment occurred within the accommodation and food services industry1. Despite this healthy figure, what isn’t so healthy is the turnover rate of those employees. Although it remains relatively low in historical terms, the national turnover rate in the restaurants and accommodation sector has been consistently rising, and is higher than in the private sector. There are a few reasons for this, and many are out of the employer’s control, such as the higher proportions of teenagers, students, and travellers who work in the industry. Many employers in the

FINEFOODQUEENSLAND.COM.AU

The attitude of staff that aren’t in customer service roles is equally important. Positive attitudes get things done, and a positive workplace is one that employees are happy to stay in. High internal turnover means loss of business knowledge, time spent training rather than doing, plus the expense of hiring. Finding and hiring the right people is critical in hospitality which has an incredibly high staff turnover rate, so using the right techniques to hire people is important – starting from how you look at a CV. Ken Burgin, CEO of Profitable Hospitality is speaking about this very subject at the Fine Food Queensland Talking Food Stage. Don’t miss his session on attracting, recruiting, and keeping the right staff at 2pm Monday 11 April. 1

Queensland Government Statistician’s Office

Customer-facing employees are the face of your business that will make or break your customers' experiences.

A Fresh Take On An Old Plate Continuing to reinvent yourself to stay relevant isn’t just for the likes of Madonna. From cities and bars to restaurants and retailers – many undergo renovations and transformations to ensure they keep up with market demands and trends, and continue to offer customers more reasons to return. One city with such a vision is the home of this year’s Fine Food Queensland. Brisbane’s ongoing transformation into a destination city continues with construction of the mega casino resort on Queen’s Wharf set to begin in 2017. Already known as the Miami of Australia, Brisbane City is set to become even more desirable as a destination when more than just the skyline is changed forever by the new development. With over 50 new food and beverage outlets being opened in the location, the casino complex will also change the hospitality landscape in Brisbane. The Destination Brisbane Consortium (a group made up of the Star Entertainment Group, Far East Consortium and Chow Tai Fook Enterprises) are the contractors responsible for delivering the Queen's Wharf Integrated Resort Development by 2022. Akin to the NSW Barangaroo Project, it plans to revitalise Brisbane City’s landscape.

The development will be a world-class tourism, leisure and entertainment precinct in the heart of Brisbane City, creating a whole new destination for locals and tourists. With features such as a riverfront moonlight cinema, premium hotel brands, and an estimated $1.69 billion dollar increase in tourism, foot traffic and its subsequent positive impact on the industry seems imminent. What does this mean for businesses in the foodservice industry? If we could learn one lesson from the introduction of this casino complex – and others like it - it would be understanding the power of a successful reinvention. Looking back even a decade, it would difficult to argue that casinos were regarded as entertainment destinations. Seedy, dark and often far from any culinary delights, they represented the ugly side of gambling and the only food to mention was often a small bowl of salted mixed nuts. Over time, however, through the work of property developers and clever planning, casinos have come to represent something unrecognizable from earlier visions of themselves. They’re now 24 hour destinations, offering high end dining, family friendly food, classy bars, and great retailing. The effective creation of a one-stop entertainment destination also makes them perfect for a great evening from start to finish. Quality service, high quality dining and incredible entertainment have placed casinos as a mecca for a magnificent time.

10 - 12 APRIL 2016

•

The development of Brisbane’s Queen’s Wharf will no doubt take this precinct in a similar direction. The hospitality industry in Brisbane will grow its footprint into something that isn’t just large, but unique and in demand. Supporters of the new Queen’s Wharf project cite the ‘culinary revolution’ that will take place, where local talent will have international-standard establishments in which to grow and learn, without having to leave the state. For those in the foodservice and hospitality industries, looking to casinos and learning the value of reinvention is invaluable. What could better reflect the ever-changing tastes and desires of customers and consumers? Thanks to social media, pop-ups, and food trucks, the industry is far more varied and resilient than it’s ever been. It’s all about meeting the customer wherever THEY are, serving a need or creating one, and becoming a talking point beyond asking what’s for dinner.

The hospitality industry in Brisbane will grow its footprint into something that isn't just large, but unique and in demand.

BRISBANE CONVENTION & EXHIBITION CENTRE

Fresh, healthy ideas, served daily.

QUEENSLAND

Online registrations close 5pm AEST Friday 8 April 2016. There is a $20 door charge for those who do not register online.

Organised By

Terms & Conditions of entry: Fine Food Queensland is a strictly trade only event. Entry is restricted to members of the retail, foodservice and hospitality industries. Proof of business identification may be requested. Persons not in these categories, including children under the age of 15, 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. All information is correct at time of printing, for the most up to date details please visit finefoodqueensland.com.au

Distribution Partner

Found in over 1,555 venues across Australia www.avantcard.com.au