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t is with great pleasure we bring you the first edition of FNQ Restaurant & Caterer, the only magazine for the Food and Beverage industry here in Far North Queensland. Every quarter we will bring you insight, information and sound advice into doing the business of food and drink in this unique most unique of regions. We meet the characters, leaders and innovators, provide insight into business, look at the common problems of operation and keep upto-date with ever changing regulations and business practices. We also start the first dedicated business directory of suppliers and services who understand the hurdles of the fast or instant pace of hospitality in one of the most diverse regions of the world. As much as it is for facilitating business FNQ Restaurant & Caterer is also about making connections, joining suppliers to consumers, celebrating and introducing what we breed, grow, catch, cook, distil and ferment across our region. It’s also about you, your business, your creations and aspirations, so let us know what you think, what you’re doing and what you want us to cover.
PUBLISHER/EDITOR David Leith Editor@FNQMedia.com.au CONTRIBUTORS Janie Barton Stacey Carrick Frank Dangelico Barefoot Drinker Maggie Furnell Suzy Grinter Lisa Monks Sharon Timms Rachel Wilson
We owe a big thanks to all of our contributors, participants and supporters without whom this publication wouldn’t be possible. But the biggest thanks of all goes to you and to everyone working in Far North Queensland’s billion dollar industry, eating and drinking.
PHOTOGRAPHY Mick Fuhrimann Silvia Mogorovich David Leith
Lastly, we hope you enjoy what we have put together and invite you to follow us on Facebook and keep up with what’s happening.
PRODUCTION Silvia Mogorovich
TERMS & CONDITIONS The content of FNQ Restaurant & Caterer magazine and its website are made available on the terms and condition that the publisher, editors, contributors and related parties shall have no liability for any action or omission by any other contributor, consultant, editor or related party. The statements and opinions contained in this publication represent solely those of the individual authors and do not necessarily reflect those of the editors or the publisher. FNQ Media does not assume any responsibility for the accuracy, completeness, efficacy or quality of the information provided within this magazine. The appearance of advertisements and articles in FNQ Restaurant & Caterer is not directly or by implication a warranty, endorsement or approval of the products or services advertised or of their safety. All material within this publication is protected by copyright and should not be reproduced in full or in part without express permission of the publisher. The publisher accepts advertising copy and or editorial content on the condition that it is the responsibility of the person or organisation submitting to ensure material does not infringe any pre-existing copyright, trademark, that it is not deliberately misleading, defamatory or libellous. Published by FNQ Media Ltd PTY - 7/205 Hartley Street, Cairns 4870 © 2018
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Contents
12 COVER STORY An interview with the team behind the award-winning Salsa Bar & Grill, Port Douglas
16 EMPLOYMENT MYTHS BUSTED Ed Karras covers some of the more frequent questions asked by hospitality employers
20 TASTE PARADISE We talk with Alana Sciacca, who shares the vision of this multifaceted organisation
22 ANGELO’S FINE FOODS
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Meet the man, and the passion behind Angelo’s Fine Foods
24 THE PIES HAVE IT! A visit to the legendary Manning’s Pies as they expand their wholesale bakery range
28 STARTING A FOOD BUSINESS A quick guide to getting your food business licensed and approved
30 LUI GAROZZO An interview with one of the region’s best-known names in fresh food
32 HARD LIQUOR? A look at opening a bar and keeping on the right side of liquor licensing
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36 THE WINE TRADITION NQ A chat with wine hero and wholesaler Frank Dangelico
38 GLASS CLASS The Barefoot Drinker runs through the whys and wherefores of wine glass design and application
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40 THE POSSIBILITIES OF POS Bradley Burns from National Kitchen Equipment explains how Point Of Sale systems are the key to healthy business
44 FOOD TRUCK FANCIES The pitfalls and positives of starting a food truck business examined by Rachel Wilson
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54 SMARTEN YOUR SOCIAL MEDIA Lisa Monks helps get to grips with the basics
56 FARMERS MEETS FOODIE We talk to Erica Hughes about her brilliant new app joining local producers with local food buyers
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58 AN EYE FOR DETAIL Maggie Furnell talks about refurbishment and design to keep your venue on point
61 FNQ RESTAURANT & CATERER BUSINESS DIRECTORY We start the newest business services directory with suppliers that know the ins and outs of F&B
FNQ New to You LOCAL DINERS CLUB CONCEPT LAUNCHES IN CAIRNS
Mould season is upon us. It’s ugly and smells but just how bad is black mould?
GUSTO CARD
To be blunt; very bad. It’s so incredibly nasty that militaries have been weaponising the stuff for decades. In Vietnam it was called “Yellow Rain”, both the US and the Russians had their own versions of “Death Dust” during the cold war, and Saddam was developing mould weapons alongside Ricin just outside Bagdad, and it’s all from tweaking the same common stuff you find in houses the world over.
Two local innovators with backgrounds in Hospitality and Marketing, Tom Railton and Liam Poyser put their heads together earlier this year to launch a new local Diners Club Scheme ‘Gustocard’. Tom recalls ‘One night, when entertaining some visitors to Cairns, we stumbled across a ‘new’ restaurant in Cairns which we then went on to learn had been there for years!”. We got to thinking we must be the same other Cairns residents, and there were countless places in Cairns still yet to try, we all needed to break the habit more often and explore. Plus local restaurants would benefit from any scheme that encouraged people to do this. “With a bit of brainstorming, Gusto card was born as a diners club putting marketing weight behind local cafes and restaurants. We recognise there is competition in the market, but nothing that supports the venues with marketing, exposure and flexibility without up front investment.”. Gustocard offers a dining club membership for $99 and partners with local restaurants that offer 2 for 1 meals or the offers tailored to the venue. “A participating restaurant has complete flexibility about what they offer to Gustocard members, but we do require a minimum of one ‘two for one’ meal per annum.” “We are actively seeking local restaurant partners and in the last few months we have welcomed over 40 marketing partners on board as well as gaining hundred of local foodie members.” For more information you can contact Tom or Liam via there website www.gustocard.com.au
BOOST YOUR CUSTOMER INTERACTION With more than 17 million Australians using Facebook today, more business owners are realising the value in having a presence on this popular social media platform. In order to help small businesses increase their Facebook interaction, a Cairns small business owner has come up with an innovative new idea for businesses to get their instore customers to like their Facebook page before they leave their premises. Swipe-n-Like is a simple tag that incorporates the latest Near Field Communication technology (like payWave), which allows customers to swipe their phone and immediately connect to a business’ Facebook page. “I was picking up a pizza and the owner told me to be sure to like his Facebook page,” said creator Nic Zymaras. “I knew I’d forget to do that when I was home, which inspired the idea of Swipe-n-Like.”
Research proves that mould is not only dangerous, it can be deadly. On a household level it can cause fatigue, respiratory infection and eye irritation. Black mould has also been linked to asthma, neurological problems and in some cases death. Prolonged exposure, e.g., daily workplace exposure, can be particularly harmful. A mouldy room can spell disaster to any hotel, so how do the elite hotels always seem to be on top of the problem? Simple, hotels have a secret weapon in the fight against toxic black mould. And that stuff is what locals fondly call Green-Goo. Invented by Cairns local Neil Jonson, Green-Goo was taken by elite hotels in Dubai and sent to laboratories for testing. The results came in positive and are available for everyone to see on green-goo.com. Neil’s mould inhibiting green-goo is used throughout the UAE’s most prestigious hotels, in hospitals, on super yachts and anywhere mould is an issue.
The tags come pre-programed, so they are ready for use. “I think this is a brilliant idea that will be a huge benefit to businesses of all sizes who see the value of having a Facebook presence,” said Troy Haines, Managing Director of theSPACE. “It’s really simple to use and so effective for increasing businesses’ Facebook interaction.” For information, visit swipenlike.com.au The best news is that now you too can safe guard against toxic black mould! Green-Goo is available online at green-goo.com and sold locally through over 23 Licensed Australia Post outlets throughout FNQ. By installing Green-Goo ahead of the mould season you will be ensured a mould free summer.
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Three’s A Charm Salsa Bar and Grill Port Douglas by Sharon Timms
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hat makes a good restaurant? The food, obviously, but what about the other variables that stay with you, leaving a lingering memory of flavour and desire to return? Maybe it’s the stylish restaurant that offers great value and a convivial atmosphere. Maybe it pioneered a trend and remains the leading example of that trend. Or maybe, after decades in operation, it still offers an undeniably great experience, every time. All these are equally valid answers. It goes without saying that Salsa Bar and Grill in Port Douglas is a dining mecca for anyone living in or visiting the tropical north, not least for the view (not too shabby at all, overlooking Port Douglas’ Anzac Park and the Coral Sea) or of course the food (you haven’t lived until you’ve eaten their Linguini Pepperoncino). Quite a few Salsa visitors have recognisable names, their celebrity signatures on dining plates framed on the ceiling, fighting for space with numerous restaurant industry awards. However, most of all, it’s the Salsa Bar and Grill team that is the true driving force behind the success of this sassy, stylish, dining den in tropical Port Douglas. Owned by chefs Rhys Bawden and Bill Conway with Goran Zonai as Head Chef and an exemplary floor team lead by Renae Reddrop, Salsa Bar & Grill’s strength is its lack of pretention and its excess of professionalism. The staff here are family, as is every
guest at every table warmly greeted with familiarity, even the first-timers. Salsa’s sexy air of confidence radiates the tropical energy Port Douglas is renowned for. Casual glam, tropical chic, local hang – however you want to describe it, Salsa is more aptly a North Queensland home disguised as a restaurant. Its whitewashed, Hampton-esque décor is starkly contrasted by the bold colours of giant cocktails garnished with tropical fruit, swiftly delivered by passionate staff whose local knowledge far extends beyond the specials board.
Rhys Bawden, Bill Conway and Goran Zonai are the best example of a three-way marriage one could hope for. The Salsa Bar and Grill dream started in 1990 after Bill returned to Australia from working in the US with then business partner, Jay Amundsen. “Jay and I were working in Aspen, and we decided we wanted to come back and open our own restaurant”, Bill says. “We looked at North NSW coast, that was done; we looked at Noosa, that was done. We were recommended to look at Port Douglas by an Aussie guy we
Head chef Goran Zonai arrived in the Tropical North 18 years ago, originally from Germany, rounding out the trio and giving the team a European dimension. “I came from the Black Forest and moved to the rainforest”, he laughs. “I went straight to Melbourne but had heard the weather was much better up this way. There was a chef who worked under me in Melbourne who had worked here at Salsa, and suggested I come up and have a look. I simply never left.”
had worked with. After the first question being, ‘Where’s that?’, we drove up the coast in our Ford Falcon, saw the palm trees and just knew this was the spot.” The allure of Port Douglas in the ‘90s was strong. Off the back of the booming era facilitated by Christopher Skase, the Sheraton Mirage became the beacon on the beach for tropical luxury living, and with it came an influx of hospitality staff. “I arrived here 27 years ago after being transferred to the Sheraton Mirage from The
Sheraton, Auckland,” says Rhys. “I went to Europe to work for a while, but when I returned I needed something else. I walked into Salsa (then located on Macrossan Street), and basically never left. Bill and Jay were business partners then; Renee and I were there within 6 months of each other, and we’re still here. Renee was managing the floor on Macrossan Street, I became Head Chef, and we’ve been a great team ever since. When Jay decided to get out of hospitality and sell his share of the business, I was in the right place at the right time.”
After five successful years on Macrossan St, Salsa had carved out an almost Californian feel, serving fresh, colourful food and vibrant cocktails. Its relaxed vibe was quintessentially Port Douglas and it was time to relocate the cosy 25-seater to larger premises, the elegant Queenslander in Wharf St. “We moved down here in October 2000, after this site had sat vacant for three years”, Rhys says. “Back then, although there was Catalina, it was very much the end of town you didn’t want to be in, because there was nothing else here. “After we’d moved, other restaurants were asking us to turn the lights on in the old place because it was so dark [on Macrossan Street] – everyone had migrated to THIS end of town! The Courthouse got busier, the Living Room took over from Catalina and did quite well. We were very fortunate. People had said to us, “don’t worry, if you move down there, people will follow you”. It was great to have that
confidence behind us, but it was still a pretty gutsy move”. Bill’s experiences on the stove have seen him hone his style to a casual glam ‘modern Australian’ cuisine, where local produce is showcased better than any Tourism Australia campaign. It’s Salsa’s multicultural fusion that’s highlighted, melding Asian with Cajun, Moroccan with Mexican, Pacific with Italian– and judging by the happy clientele they continually carry it off. “Salsa has always been the busiest place in town, and we class ourselves as the ‘locals’ favourite’”, Rhys says. “That doesn’t just mean Port Douglas local, but it means the regular visitors we get who holiday here every year. We consider ourselves very, very lucky. If it wasn’t for our return patronage, we simply wouldn’t be here.” So, what is it that keeps drawing people back, almost 25 years on? “In one word, it really is the consistency – the food, the staff, the service”, says Rhys. “The biggest focus from day one with Bill and Jay was being consistent. If I have a margarita today, it needs to be exactly the same in six months time. Whether it’s Bill cooking or Goran cooking; whether it’s Renee leading on the floor or one of our other team members, the service needs to the same. That is our key focus”. And it seems to be doing the trick – Salsa has picked up a swag of awards, the most
recent being the Savour Awards for Excellence for Best Restaurant Caterer in Australia. With 1500 entrants and more the 500 highly trained judges, the Savour Australia Restaurant and Caterer’s Awards are the benchmark guide to Australia’s best restaurants and caterers, with the award for Best Restaurant Caterer focusing on a catering service within a venue at the highest standard. Judges look at the layout of the restaurant, the lighting, table settings, the presentation and consistency of the food served, and the style and professionalism of the staff.
“Salsa Bar and Grill has picked up state awards the last few years, which is an incredible effort,” Bill says. “Now to be acknowledged as best in the country is outstanding.To go up against other highly rated restaurants across the country and win is purely recognition of the hard work and high levels of service the Salsa team put in day in and day out. We can’t thank them enough”. That award is going straight to the ceiling.
The hospitality industry employs over 7000 in accommodation and food services in FNQ (Census 2016), yet not all employers fully understand the laws, their obligations as employers and the penalties involved if these laws are not followed. Edward Karras, owner of Top End Consulting, explains some of the myths and misconceptions around employment in FNQ’s hospitality industry.
Are unpaid trials common in the hospitality industry? A lot of restaurateurs leave themselves exposed when asking staff to do one week or more of unpaid trials. That is a big no no. The Fair Work Act (FWA) says anything above four hours can be brought into question. I urge business owners to go to the Fair Work website and read what they can and can’t do.
What significant changes have there been in the industry in the last year? In the last six to 12 months the labour market in FNQ has started to shrink and there are more job opportunities for employees, so we’re going away from an employer-driven marketplace to an employee-driven marketplace. Good employers understand this and are starting to invest in their employees to distinguish themselves as an employer of choice. This is critical. Employers should make their business a place where people want to work.
What are the laws regarding hiring backpackers? Employers should ensure they have checked the work rights of backpackers because this is an area where a lot of operators get caught out. A backpacker may say they have a working visa and a restauranteur may take them on face value, which is dangerous as the employee might just be on a holiday visit. The Department of Home Affairs has a free Visa Entitlement Verification Online (VEVO) check. I encourage employers of backpackers to utilise this free service so they’re not leaving themselves exposed to fines, which can be in excess of $80,000.
Are employers required to pay for work meetings and training? If work meetings are scheduled after hours and if they’re work related, yes employers are required to pay. If training is part of the employment process, such as an occupational health and safety induction training, or if it’s a precursor to working safely, then no because that’s as much in the best interest of the employee as it is the employer. But if the training is going to result in a better output for the employer then yes. An example is if a chef is asked to come into an environment and the employer wants to train the chef on the menu the restaurant specifically serves, then that’s paid training because it’s specific to that business.
Have penalty rates for employees been abolished? This is one of the myths floating around, but no they haven’t. 16
They have been reduced, but they have not been abolished. In accordance with the Restaurant Industry Award and the Hospitality Industry Award, penalty rates still apply. Some restauranteurs aren’t aware that there’s a Restaurant Industry Award and they tend to rely on the Hospitably Industry Award, and the two are different and have different penalty rates. Unfortunately, they learn after the fact, and it’s costly.
How does the Fair Work Ombudsman help? The Fair Work Ombudsman (FWO) is as much a resource to employers as it is an enforcer of awards. There’s a lot of tools on the FWO website specifically for employers that are really helpful. Every time an employer considers employing a staff member, they should get on the website and do a free 30-second pay check. It will tell them what the minimum awards are for the specific industry and the position they’re employing. This circumvents an unnecessary complaint with FWO, which can be very time-consuming as the FWO must act on every complaint they get.
Can employers pay in kind, such as providing lunches, dinners, etc? Once an employer starts deviating from the award it’s at their own risk. I don’t recommend it. Once an employer negotiates with employees about their whole pay structure they’re essentially going to be tested as to whether that negotiation meets the Better Off Overall Test (BOOT). What an employer is offering must equate to a better situation for the employee above and beyond what the award is. There can also be misconceptions as to the dollar value of, for example, a meal, and this could be enough to make the employer fail the BOOT test and pay the employee back.
Do employers have to provide payslips to casual employees? 100 percent yes. An employer has 24 hours to produce a pay slip from the day the employee is paid. If that payslip is not provided to the employee, that employee has grounds to lodge a complaint with the FWO. Making sure that payroll is very well documented and that records are retained is critical. Pay-related records, time sheets, pay slips, PAYG payments and superannuation payments all must be retained for seven years and if an employer doesn’t, a significant infringement could be imposed. While not all hospitality employers have contracts drawn up for their employees, it is advisable that they do so to protect their business. Labour hire providers such as Top End Consulting, which was awarded the People Management Excellent Award at the 2018 Cairns Chamber of Commerce Business Excellence Awards, can make life easier for employers. They not only ensure contracts are solid, they can also complete all the necessary background, reference and even police checks if required. They can also provide a shortlist of potential employees, helping business owners find the right staff and freeing them up to concentrate on their core business.
EMPLOYMENT MYTHS AND FACTS Edward Karras is the founder Founder and CEO of Top End Consulting Recruitment and Labour an award winning local business recruiting specialist staff across all industries and is one of the leading suppliers of casual and permanent staff throughout regional and rural Australia. Edward has extensive experience staffing the hospitality industry and sat with Janie Barton to talk about some the common myths an misconceptions in hospitality employment.
Stacey Carrick interviews the chair of Taste Paradise, Alana Sciacca
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ropical North Queensland has some of the most delicious and unique food the country has to offer. The Taste Paradise group consists of a wide range of ‘foodies’ who are passionate about the region’s food. Taste Paradise members represent the grass roots level, including farmers, producers, value adders, retailers and distributors. Their aim is to provide a conduit between ‘Paddock and Plate’ and also to raise awareness of the regional food brand with local consumers and visitors. The committee is led by Eco Bananas grower and extourism employee Alana Sciacca, with other members including Jill Morris from Simply Hampers (distributor), Nicky Jurd from Precedence (IT guru and foodie), Margo Watkins from Rainforest Heart (farmer and value adder) and Belinda Down (legal and foodie). “Taste Paradise is a non-profit organisation, we all do it for the love and passion that we have for the food industry,” Alana said.
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“Taste Paradise is essentially the ‘brand’ of the Tropical North Queensland Regional Food Network. Our aim is to raise awareness and increase trade in local, Tropical North Queensland produce. “We do this by creating ‘paddock to plate’ relationships between producers and consumers, the commercial food service sector and visitors. “Essentially we can connect the local Davidson’s plum or honey to restaurant chefs and markets like Jonsson’s. “Far North Queensland is home to a diverse range of produce and cuisine. With nutrient rich environments, FNQ is home to growing some highly consumed and rare produce, with superior eating qualities right on our front door step. “It is important to support local farmers because it lowers food miles, boosts your local economy, and you have a sense of security knowing where your food came from and how it was grown. Local farmers are passionate
“Because there’s such a diversity within the region, we can come together and share our products, value add and improve our current practices,” she said. “Networking is crucial in this industry and our local community – Taste Paradise is a platform for bringing people together, sharing our passion, improving our practice and gaining new opportunities.” The organisation assists members with bringing together regional producers, promoting their produce and involvement in a variety of local events, including Tour of the Tropics, Taste Port Douglas and Tastes of the Tablelands.
about what they do, and it shows in the eating quality of the product.” Alana said Taste Paradise is a volunteer organisation run by the people who are involved with the production of local food. “We are the farmers, the value adders, the chefs, the businesses that care passionately about bringing you the abundant, unique and delicious produce,” she said. “The Taste Paradise logo, a plate filled with tropical bounty, easily identifies produce and value-added goods from the region to locals and tourists to connect you with a genuine Tropical North Queensland food experience. “You will discover truly unique foods: wild tropical seafood from the Coral Sea and Gulf of Carpentaria, as well as farmed barramundi, redclaw and prawns, rich dairy products from the tropical Tablelands, grass-fed beef, free-range pork and poultry, macadamia nuts, coffee and tea, spices, chocolate, native rainforest fruits, seasonal vegetables including tropical Asian vegetables, fresh salad staples and herbs, and exotic tropical fruits.” Alana said the organisation’s objectives are to empower producers through opportunity to diversify and meet new markets, to develop demand for regional food by the local community and visitors through education and awareness activities, to increase the availability and accessibility of regionally produced food for local consumers and visitors and to develop the region as a food and wine destination.
The Tropical North Queensland Regional Food Network grew out of a long collaboration within the food industry in the region. The network, including the brand Taste Paradise, was established in 2012 to support and encourage trade in local produce and to grow the region’s food and wine attractions. Today there is an exciting suite of exotic culinary tastes, just waiting for you to experience via their food trails, including Atherton Tablelands, Cairns and Beaches, Daintree and Port Douglas and Cassowary Coast. There is an immense variety of taste experiences on offer in Taste Paradise’s catchment region, which includes the Daintree, the Atherton Tablelands and south to Townsville – luscious mangoes, rambutans, lychees, abius, sapodillas, longans, black sapote, persimmons, jackfruits and durians. For further information visit www.tasteparadise.com.au
Sharing The Love
An interview with Angelo Aurelio of Angelo’s Fine Foods by Janie Barton Growing up in an Italian family where his mum loved to cook home-made pastas, sauces and all types of foods using fresh veggies out of her garden made Angelo Aurelio appreciate good quality food. And while it didn’t inspire him to be a chef, it did inspire him to share his love of fine food, which is why he opened Angelo’s Fine Foods, a Cairns distributor of some of the world’s finest foods. “Food has always been a part of our lives, our culture, our tradition,” he said. “We grew up appreciating good food and enjoying the flavours of a great dish cooked with love. Enjoying great food, wine and good company brings people together.” Angelo’s Fine Foods, which Angelo and his wife Irene started in 2004, supplies a massive range of imported and Australian foods to restaurants, hotels, cafes, delicatessens and independent supermarkets. Its huge range includes smallgoods, cheeses, olives, pastas, dips, antipasti, condiments, flour, game meat, desserts and breads, to name just a few of its selections. Their products are sourced from Australia, Europe, the Middle East, South America and America.
They started out slowly in 2004, when they moved to Cairns from Melbourne. Brining with them the brand Aurora, an Italian-style gelati that is hugely popular in Melbourne, to restaurants, hotels and cafes.
“The food industry is such a great industry,” he said. “It’s fantastic to be a part of because you see how happy people are when they’re enjoying good food. Food brings people together in a happy, positive environment.”
“It grew from there,” said Angelo, who learned a lot about importing food from family and friends in the industry in Melbourne. “We also asked restaurants, hotels and cafes about the different foods they’d like, and from there the range grew.
His passionate enthusiasm of the industry is shared amongst his staff of 15, who go above and beyond to ensure customers benefit from their service. “All our staff are fantastic,” he said. “We wouldn’t be where we are today without them.”
“Then we went to independent grocery stores and delicatessens, and now we supply throughout the Tablelands, Port Douglas, Mossman, Innisfail and further afield including Weipa, Cooktown and Townsville.
And while Angelo loves providing customers with their needs, he also listens to what they want and prides himself of the business’ close relationship with its clients.
“Along the way, we saw a need in the market for pre-sliced smallgoods and pre-cut cheeses, so we expanded into that area and now provide independent grocers with 150-gm pre-packed smallgoods and restaurants, hotels and cafes with 500gm to one-kilo packs.”
“If we have a new product, we’ll tell our customers about it, and the majority of them will try it because they know we provide quality food,” he said. “But we also listen to their advice. If they come up with an idea or product we don’t have, and they want it, we’ll get it for them.”
Those pre-packed items, named Mon Lee after their two sons (Montell and Leevi) have been a huge hit for their customers and their customer’s clientele.
Angelo is impressed with the food industry in the region and wants to see it continue to grow.
“When my mum visits and cooks for us, she watches us eat and sees how much we love her food,” said Angelo, who also has a small retail outlet at his Fearnley St venue. “I have that same rewarding feeling when I see and hear about our clients and their customers enjoying our products. Getting that positive feedback is so satisfying and rewarding.” While Angelo was an electrician by trade before entering the food industry, he says he’s thrilled with his new career and doesn’t look back.
“It’s fantastic that more local people are opening up small manufacturing outlets,” he said. “I think the more of those types of manufactures we have in the region the better. I’d love to see more of them.” He’s also thrilled with the produce available in FNQ. “The fruit, veggies, meat and fish produced here are absolutely fantastic,” he said. “We have to support and look after these industries and the people behind them.” Angelos Fine Foods, 81 Fearnley Street, Portsmith, Cairns Tel: 07 4035 6075
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FLOUR POWER Already renowned for making some of the best and freshest pies in FNQ for more than 80 years, Manning’s Pies has since expanded it services to include an on-site bakery that makes home-made freshly baked goods on a daily basis. As more and more independent bakeries close down, Manning’s Pies owners Dennis and Laurie Manning discovered a need for fresh, hand-made bakery items, so they started their bakery side of the business in May, selling both wholesale and to the public. “We are adamant that, like our pies, the bakery items we are producing are made from high-quality ingredients and flours, are made daily and are delicious,” Dennis said. “We’re proud of our tradition of having provided Cairns and the region with first-rate products for 82 years, and we continue to extend this tradition of providing top-quality items in our bakery.” The bakery’s range is quite extensive and includes white, multigrain and wholemeal breads, rolls, bacon and cheese buns, sausage rolls, hot dog and hamburger buns, as well as ciabatta, focaccia, Turkish and sourdough breads, to name just a few types of breads in its new range. They also make a range of delicious treats such as cakes, cream buns, custard tarts, caramel tarts and slices. The products are available to the public at Manning’s Pie shop at Newell St and also wholesale to cafes, restaurants, supermarkets 24
and schools. With the capacity to make large quantities of fresh products every day, the popularity of the wholesale side is constantly growing. “Our baker always says he can make anything, so we’re very happy to be able to cater exactly to our customers’ needs,” Laurie said. “The secret to the success of Manning’s Pies has always been the fact that we use goodquality ingredients, and that is the same philosophy we have with our new bakery items. We will never compromise on quality.” Manning’s Pies was started in 1936 by Dennis and Laurie’s grandparents, Hector and Dulcie Manning. Since that time, every generation of Manning’s family has worked in the business. “There are not many in the family who haven’t worked in the business at some stage,” said Dennis’ daughter Karli, a fourth-generation Manning family member who is the current bookkeeper and who also helps out in the shop or factory when required. “The benefit of having family in the business is that everyone genuinely cares about producing the best products.” As well as their new bakery lines, Manning’s Pies makes 26 varies of pies using Hector and Dulcie’s original pastry recipe although their pie ingredients and creations have changed over the years. They make 3000 pies a day, which are distributed throughout North Queensland at various petrol stations and IGA stories, to name just some of the outlets. They are also
Four generations still working together. Karli Manning, Laurie Manning, Jean Manning, Dennis Manning, Layla Endres
easily available from privately-owned vans which sell them throughout Cairns. Having a bakery on-site is a huge benefit not only to clients and new customers, but to the staff as well.
“The smells coming out of the kitchen are divine,” Karli said. “It’s hard for staff to resist trying all the new items!”
LOCALLY MADE IN CAIRNS 07 4051 0333 2/18 Hollingsworth Street Bungalow QLD 4870 info@licksdessertco.com.au LicksDessertCo OPEN Monday to Thursday 7am to 5pm Friday 7am to 2pm
Artisan Gelato, Sorbet and
Frozen Yogurt.
Handcrafted products made in Cairns for Cairns. Family owned business, creating premium products using local produce sourced from within our region. From 5L tubs to Dixie Cups, we cater for foodservice, hospitality, tourism and retails sectors. Vegan, Dairy Free & Gluten Free options are available. We cater for all dietary requirements, and can create custom orders to suit your menu. Our Gelato Cart is available for hire for commercial and private functions.
One FREE 5 litre tub of YOUR CHOICE for new foodservice customers (contact us for product list) TO REDEEM: please use code FNQMEDIA when placing your first order
TIPS to have your food business approved
E
ach year Cairns Regional Council assesses more than 500 applications for operating a food business, whether it’s a permanent restaurant or café, or preparing food at a market or festival. Many of these applications cannot be approved first time around because information is incomplete, plans are poorly designed, equipment is inadequate or the applicant simply hasn’t left enough time before the planned opening date. Here are some tips to help streamline the approval process.
1
. FULLY COMPLETE THE APPLICATION FORM Council receives many food business applications that are incomplete or incorrectly filled out. Missing or inadequate information will unfortunately delay the assessment of your application. So do your homework first and make sure you understand the requirements for selling safe food.
2
. GET YOUR DESIGN RIGHT Officers are happy to provide guidance on how business owners can meet their legal requirements in relation to food safety. However, business owners must realise this advice does not extend to designing the layout of your business for you. To speed up the assessment of your premises, make sure you provide a legible, to scale design plan with your initial application. If you are taking over an existing food business, Council officers are happy to conduct an inspection, called a ‘sales search’ to identify any possible problems or issues that need to be addressed. There is a fee involved and the existing operator would
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need to give permission for officers to release those results to you.
3
. BE READY TO OPEN THE DOOR Business owners are naturally keen to open their doors to the public as soon as possible and therefore hope to be given their licence while finishing touches are being completed. However, Council can only issue a licence when the business is fitted out and ready to start operating. Officers need to see the premises ready for use to properly assess whether all requirements are met. Common problems officers encounter are hot water not being connected, ineffective cleaning and appropriate equipment not being installed.
4
. GET YOUR SANITATION IN ORDER Each food business must take steps to ensure the health of the public is protected. Yet, many premises don’t have the basics in place when they ask for an inspection. These are some of the key issues that are often missing:
owner is capable of running the business according to food safety standards. It is only after officers are satisfied that the premises and person are suitable that a licence can be issued.
A. Food-grade sanitiser to wipe down food contact surfaces to prevent cross-contamination and, ultimately, food-borne illnesses. Common household disinfectant sprays are not considered adequate. B. A probe thermometer to check that food is being prepared and served at the proper temperature. C. Separate sinks for food preparation and hand washing. These sinks need to be for their stated purpose only and clearly signed to prevent cross contamination of food from other kitchen activities. For instance bacteria on hands from handling money being transferred onto vegetables. D. Liquid hand soap and paper towels at the hand wash basin. Failing to thoroughly wash and dry hands increases the risk of food becoming contaminated. E. Waste bins with secure lids. Open bins attract pests and vermin and can cause waste to be dropped or incorrectly disposed of when being carried.
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. CHECK, CHECK AND CHECK AGAIN Many business owners believe that lodging their application and paying the required fee means they will automatically be licenced. This is not the case. Council needs to be confident that the business does not pose a risk to public health and that the business
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. GIVE YOURSELF PLENTY OF TIME It can take 30 days, or longer, for a food licence to be properly assessed. Assessments are considered in the order they are received - there is no ‘fast track’ priority option. This is particularly important for businesses preparing food for temporary events such as markets and festivals. Providing Council with an application a few days prior to the event, means you run the risk of not being able to operate your food business. Looking for more information? Cairns Regional Council has a lot of information on its website about food business requirements. You can find more at www.cairn.qld.gov.au/buildingplanning-business/business.
Garozzo the fresh food people. That’s not plagiarism, that’s fact. From Garozzo’s in the 1970s, to Total Food Network in the 21st Century, the Garozzo family name has been synonymous with quality food, involved in the production and distribution of fresh produce since the 1950s, when patriarch Sam farmed pineapples in Bartle Frere. Times change, needs change, and the Garozzo family are the proven masters of adaptation and consequently, outstanding success in the food industry. As is the nature of farming, several good years were followed by a horrendous year, which saw the Garozzo family farm lose multiple crops. Sam and wife Alfina packed up and left to seek opportunity in Brisbane, where Sam found work at the Rocklea Market, also working at a food wholesaler’s, cleaning old wine bottles for reuse. The wholesalers operated a large delicatessen, and when a sick employee failed to turn up one day, Sam was called to work in the deli. He sold more product in one day than the permanent employee had done in a month, and suddenly found himself in a new role, heralding the beginning of over 60 years’ successful marketing in the food industry. Sam did so well in the Brisbane deli, he was offered a manager’s position in a warehouse in Cairns, Mario’s Gourmet Foods, situated in Grafton Street, and in inimitable form rapidly built the business from the 60s to the mid 70s. It was the cane cutting heydays and Sam built excellent business with the numerous small local general stores thriving in isolated areas from south and west of Innisfail to Dimbulah. With the emergence of major supermarket chains, these little stores had no hope of survival, and with the roll on negative effect on Mario’s, Sam’s employers offered an option. They wanted to close Cairns and move him to Brisbane. “Vince de Pasquale, a lovely man, former owner of Nanda Pasta, flew up from Brisbane and took Dad and Lou Piccone to Tawny’s Seafood restaurant, got them rotten drunk and convinced Dad to open in his own right. It was the early 70s. Dad took a $5000 overdraft, opened three days a week initially, and never looked back,” says Sam’s son Lui. “I came into the business in 1981. We were always great business partners and it went well. My sisters also worked in the business, and they worked really hard. 30
“Forecasting the increasing downturn of retail, I suggested to Dad we go into the food service trade, supplying produce to the restaurant market. I quickly saw it was a lot easier to sell a 5kg piece of pizza cheese to a restaurant than it is to sell three bottles of Hoi Sin Sauce to an Asian store. Dad agreed,” says Lui. In 1988 the Garozzos were approached by the Queensland government to buy the leasehold of a parcel of land in Redden Street and the Goss government assisted in bringing about Garozzo’s brand new state of the art facility. “Our business tripled in size, we expanded into PNG and the Solomons. In 1999, a southern competitor, Bidvest, made an offer we couldn’t refuse. Dad had just turned 70, and said he was happy to stay in the business, but if we wanted him to leave, we must all leave, as he was worried about how hard we were working too. It was a hard decision, but we made it for my parents’ sake, and the business sold. Lui quickly became bored, and went into a cold storage business, but that didn’t light the Garozzo fire. “Then I started a produce business called Total Food Network, bringing a group of farmers together over the Tablelands to market their produce, and I sold directly into the national chains, predominantly Coles: pumpkin, potato, sweet potato and onions,” says Lui. Total Food Network quickly became the major supplier into the Coles network for the eastern seaboard. “We have a very large potato facility in Atherton and in Brisbane, and we sell that hard produce into the national chains. “We have contract and joint venture farmers growing for us in the Atherton Tablelands and South Australia, and still have the original two groups of farmers, now our good friends, for whom we’ve been marketing for 18 years. We provide citrus too, limes and lemons marketing out of the north. We have many farmers from whom we buy ad hoc, for instance, beautiful pineapples from Port Douglas. “Secondary to the retail business, but my passion, is the wholesale distribution from Cairns and Port Douglas. We do a lot of business into the resort and restaurant trade, and we export out of Brisbane on a weekly basis. “My wife Pam has worked by my side for 33 years, and my daughter Rebecca is
very proactive in the business too. She’s got what it takes,” Lui says, the twinkle in his eye telling me who will be taking over when Lui has had enough. “My parents were very passionate foodies. Mum passed away a few years ago, sadly, but Dad will be 90 next year, and is in very good health, still harbouring the same passion for food they both shared throughout their marriage, and passed on to us. They made sure we were always at the forefront of marketing all the products introduced in the far north; the first pepper grown, the first dried bananas produced…” Lui reflects. “The industry has changed significantly. For example, restaurants used to have pastry chefs but now labour costs and other factors have seen the influx of frozen goods. “The commercial kitchen is not what it used to be. Prepared food is now ‘the thing’ because of workplace health and safety. Aged care homes are not allowed to buy a potato per se. They have to buy fresh produce peeled, sliced, diced, frozen or canned, so it makes our whole product offer different, and we have to be smarter about what we offer. A philanthropic family, the Garozzo businesses have always actively supported worthwhile projects, and were one of the main sponsors of The Catering Institute in its heyday. Nowadays Total Food Network, with large operations and excellent relations established in PNG, brings young indigenous apprentices back to Cairns for training in its restaurant, Salt House. Total Food Network has diversified significantly, and has an export arm that services mining catering and hotels in PNG, part of that division having a majority share in a large piggery in Port Moresby, which provides product solely to the PNG market. Lui Garozzo is one smart businessman who escapes with his family to a second home on the Tablelands where he breeds his own pigs, grows veggies, and takes time out to breathe the country air and rich soils that create the produce he markets with passion. “Food is our life. At home we make our own bread, grow our own vegetables. I make my own salami. We mirror our business mission in adhering to the highest quality and freshness of the food we eat,” says Lui.
Lui Garozzo Total Food Network Interview by Suzy Grinter
So you want to open a bar? Liquor Licence tips The trials and tribulations of alcohol service and retail brought to you by Sharon Timms
Thinking of opening a bar? To serve alcohol in Queensland, your business needs to hold a liquor licence, and with that liquor licence comes a number of rules and regulations you need to follow on how you can advertise your business. Ladies nights? Sure. Free drinks for ladies? *Ba-bow*. Happy 32
hour? Sort of, but – much like Fight Club - you can only talk about it inside the premises. Shots, laybacks, test tubes or bartender’s shout? Don’t even think about it. The compliance for advertising drinks and promotions within a venue is a tricky one indeed, however here are some quick tips for
obtaining, and keeping, a liquor licence in Queensland.
WHAT KIND OF LICENCE DO I NEED? The Office of Liquor and Gaming Regulations in Queensland (OLGR) has set some guidelines for the
minimum requirements for liquor licence applications. There are a number of different types of licences that are specific to the type of business you want to start. If you want to a start a night club, a restaurant bar or a commercial brewery, you will need to specify the type of venue you plan on serving alcohol in.
According to the Liquor Act 1992, the list of what is unacceptable is far longer than I remember from my university days. Sadly, there is no longer a rite of passage for free vodka jelly shots being passed around on Student Night anymore, however the upside is far more students completing university with honours. Coincidence?
The licence types range from a commercial hotel to a community club licence and vary in costs based on the type. If your business intends to serve alcohol in a public place, such as at a wedding event or function, or where there is a park with a barbeque area in front of your business, you will also need to ask local council to declare that space a ‘wet area’. If not, you and your patrons may be facing some hefty fines.
Basically, anything that encourages patrons to consume more liquor faster than they normally would is a big no-no. Free drinks for ladies/students/ hens/bucks/anyone in a toga, 2-for-1s, all-you-can-drink between certain times, shots these are all drink promotions considered high-risk and will swiftly get you into hot water with whopping big fines.
Do you want to sell alcohol online? To do so you will need to acquire a specific commercial retail alcohol licence. So, before you even begin your application you will need to decide what establishment you want to run to make sure that you apply for the correct licence. Starting a bathtub gin distillery is on my bucket list. Not sure there’s a licence for that one.
Happy Hour is an Australian tradition that has certainly come under the spotlight in terms of acceptable practices. You can conduct the traditional happy hour provided that you only advertise the start or finish time, not both and you absolutely do not, in no way advertise happy hour prices. $3 schooners between 5-6pm? You’ll be shut down faster than you can say ‘Jagermeister’.
WHAT ABOUT SPONSORED PRIZES AND COMPETITIONS?
CAN I RUN HAPPY HOUR OR THEME NIGHTS? Raffles where alcohol is the This is where we run into a cobweb of dos and don’ts.
prize, drink vouchers that need to be used within a time period (ie $50 bar tab
in one transaction), alcohol promotions or competitions where a vehicle or sport (ie swimming) is involved, or drink challenges (drink a number of X brand over the month and you can win…) sit in the grey area – your wording and place of advertising needs to be carefully considered to avoid drama and slaps on the wrist. Oh, and advertising liquor where minors frequent? Yep. Nope.
WHAT CAN I ADVERTISE, THEN? It’s not all doom and gloom. The best way to manage alcohol promotions is to have healthy harm minimisation practices alongside any promotion. Offering non-alcoholic and low alcohol beverages, limiting the number of drinks that can be purchased on each visit to the bar and providing free food and water to patrons are all examples of venue owners and managers conducting duty of care. Whilst providing free food and ensuring a high number of staff can be costly to a venue, applying common sense on Responsible Service of Alcohol will keep you trading your business trouble-free and your patrons safe and happy. So are you ready to spend your afternoons lying around, basking in the glory of Queensland’s sun and enjoying a cool beer? Not a bad way to make a living, right?
THE WORLD’S BEST ICE, CLEARLY Hoshizaki is the world’s number one ice maker, with over 60 years of creating the world’s best ice. Our product engineering, manufacture quality control and quality of internal components are what make Hoshizaki ice machines the industry standard. Hoshizaki offer a variety of ice cube shapes to meet every business’s needs ranging from crescent, nugget, flake to three different sized cubes All enquiries to Premier Catering Equipment Shop 4, 127 Anderson St CAIRNS QLD 4870 07 4053 3444 sales@premiercatering.com.au
Established in Cairns in 1936 by Hector and Dulcie Manning, currently owned and operated by grandsons, Dennis and Laurie Manning. Family orientated business, spanning over five generations, Dennis and Laurie’s sister-in-law, Julie Manning, owns the cattle that we use for the pies. We do our best to source fresh quality ingredients locally, supporting other local businesses. After spending some time perfecting our recipes, we have recently started baking bread. Currently selling to the public from our shop as well as supplying various grocers and cafes around Cairns. We supply a wide range of freshly baked breads and have the capacity to produce a high volume of products every day.
07 4054 3077
a dmin@man n in gpie s .com.au
man n in gpi es
25 years supporting the local fishing industry
WHOLESALE local & imported frozen seafood fish, prawns, bugs, crayfish, mussels, oysters, scallops
0436 035 555
dommartinezz@icloud.com
Frank Dangelico A profile by Janie Barton
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The Wine Tradition NQ it was all about enjoyment. “I was very, very lucky to train in the Hunter Valley under Len Evans, the man who took Australian wines to the world, and another industry legend, Murray Tyrell, who was made a Member of the General Division of the Order of Australia (AM) in 1986 for his services to the Australian wine industry.”
While having trained under Len Evans, the “godfather of the Australian wine industry”, helped Frank Dangelico gain his expertise in the wine industry, it was growing up in an Italian family that inspired his passion for sharing the enjoyment of wine. Frank opened The Wine Tradition NQ, the only locally owned and operated wine wholesale business in the region, in 2007 after working across many areas of the wine industry since 1989. He supplies more than 500 different types of wines from throughout Australia, New Zealand, Italy, France, Spain, Argentina, Germany, Austria and Portugal to over 250 restaurants, hotels, clubs and bottle shops in FNQ. “My connection with wine started at a very young age, having grown up in an Italian household where wine was on the table with every meal,” he said. “Wine was never much of a mystery to me, and my Dad would let my sister and I have little tastes from his glass. When the opportunity arose to start a career in the wine industry in 1989, I didn’t hesitate.” He started in hospitality as a sommelier (wine waiter specialist), managed a couple of small independent bottle shops (two being in the top five bottle shops in Australia), worked at wineries during harvest season and worked in export, handling all of British Airways Australian wine requirements. “The only thing I haven’t done is make wine,” he said. “I’ve seen it made since I was a young child and helped bottle some family wine, so I had a bit of head start in the industry and understood that
In 2007 Frank had the opportunity to buy a wine wholesale business in Cairns, and he jumped at the chance. He set up a temperature-controlled warehouse, organised his own temperaturecontrolled delivery vans and unloaded and delivered the wine himself for 10 years before bringing on board a local company to help and hired three other staff members. He then took the business to the next level, offering staff training to teach about the wines a particular hotel or restaurant was serving. He taught them how it was made, how to serve it and how to recommend a good wine. He also offers wine-list compilation and printing, supplies glassware and personalised wine labels and organises wine-tasting events. “While it seems incredibly glamorous visiting vineyards, tasting grapes and eating fabulous cheese with beautiful wines, there is a lot of hard work that comes with being a wine wholesaler,” he said. “People see you at events, tasting
and presenting wines, but the level of work in making sure these events are seamless is enormous. It’s actually quite a lot of hard work.” Many of the wines he sells are onpremise only, meaning they are not available in bottle shops, which protects restaurateurs’ and hoteliers’ pricing integrity and gives them an opportunity to make a good profit margin. “I’m also really passionate about introducing new wines to people,” said Frank, who also supplies organic, biodynamic and vegan wines, all organically made with minimal and natural preservatives. Frank is an expert on selecting the right wine to complement a meal to enhance the flavours of the food, but he’s also extremely unpretentious when it comes to the art of drinking wine. “Of course, certain wines complement certain foods, but the truth is that drinking wine is about giving pleasure and making people smile,” he said. “There are no rules. I’ve seen people drinking a really delicate white wine with a big steak or enjoying a red wine with fish because that’s what they enjoy. That’s what it’s all about. “Whether it’s a $3 bottle or a $3,000 bottle, I believe the best wine in the world is the one that you like to drink.”
The Barefoot Drinker
WINE Glassware
I
never cease to be amazed by the way that glassware can alter the taste and smell of a wine. I’ve been to quite a few demonstrations over the years, from Riedel wine glasses, wine glasses that “crush tannins” right through to Spiegelau beer glasses, and the difference is always pronounced. As a Wine Show judge I’ve seen how glassware can not only affect a wine that is poured immediately, but also can affect a wine that’s been poured for a while too. When you have 100 Cabernets to judge and they have been out for a little while,the shape of the glass will affect how quickly the wine will fade away in the glass, as its exposed to air. The size of the bowl, the shape of the lip, the width of the opening and the height size of
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the walls will all affect the way the aromatics and the way the wine is perceived on the tongue.Thankfully the days of tasting wine from an ISO XL5 glass are behind us, that glass was only really good for fortifieds, for those with a small hand and were ideal for picnic baskets.
THE STEM: which serves two
Originally wine glasses were designed simply for aesthetics, they were intricately cut or carved, and varied from light weight through to super heavy lead-crystal, stone or even wooden goblets. That changed in the 50’s when the Riedel family realised that shape and size of the glassware all had an effect on how we perceive the beverage, even the colour of the glassware can subconsciously affect the way we taste. The wine glasses at the time were too small to allow the wine to breathe, and when 80% of taste is actually what we smell, you need sufficient room in the glass to allow circulation of that air. A 2015 report in Chemistry World by a Japanese team actually mapped the flow of the alcohol leaving the glass and proved that shape, along with temperature, were the two guiding facts to what we perceive as taste.
THE BOWL: Riedel found by changing the size of the bowl, and the width of the opening of the bowl, it changed your drinking position. With wide opening glasses, such as a Chardonnay glass, you lower your head slightly, but when drinking from narrow opening glassware, such as a Sauvignon Blanc glass, you tilt your head back slightly. The different head positions change the speed at which the wine hits your tongue, as well as where it hits, concentrating towhere the appropriate receptors are on your tongue and;
Riedel’s research split the wine glass into four distinct sections:
THE BASE: large enough to hold the weight of the glass and liquid, but not so large that it interferes with table settings;
purposes, it allows you to hold the glass without touching the bowl and therefore no risk of warming the wine too quickly, and it also means that your hand is not near the rim of the glass transferring any aromas from soaps or lotions to your nose;
THE RIM: the point where the beverage makes contact with the taster’s mouth. The thinner the rim, the more seamless the transition of the fluid is, and the taster focuses more on mouthfeel and their perception of taste in the wine. A rolled or un-ground edge prevents the wine from hitting the correct spots on your tongue and often forces a wine to taste flat or lifeless. However, the thinner the rim, the more likelihood the chances of breakage. Different grape varieties show best
through different glasses due to the differences in alcohol, fruit structure, acidity and tannins, these factors are then also affected by bottle age, with narrow glassware often badly accentuating those old oaky flavours and bouquet. Cleanliness is also a major factor in glassware. It seems like an obvious statement, however glassware can pick up taints exceedingly quickly. Everything from airborne oils from cooking, musty cupboards, unclean tea-towels and dust is an issue for glassware. I’m not exaggerating when I say that these taints can completely ruin a wine, masking the aromas and in some cases completely changing the taste. Try storing the glasses out of your kitchen. Those oily, strong fishy aromas from last night’s salmon can actually seep into your cupboard effecting the glassware. As for the glasses themselves, which brand to use? A great wine deserves great glassware, but there isn’t any need to go overboard on pricing. Those older styled cut crystal glasses look nice, but are often shaped the wrong way to enhance the wines, and are cost ineffective for the commercial scene. Riedel make an awesome glass, however the glassware itself is variety specific, ie they have a specific glass for Shiraz, a different one for Cabernet, another for Pinot. You need spare cabinets for storage and a second mortgage to be able to get enough glasses. They also do a great range of inexpensively priced “restaurant” range that are a three part glass ie: the stem, bowl and base are all a separate part that are assembled together to make a final glass. My experience has been that the point where the bowl and stem meet
on these glasses is very weak and breakages are inevitable. Reward Distribution have a reasonably priced range of “tannin crusher” glasses. They are made from toughened, dishwasher safe glass. The range is non-variety specific, rather working on tannin structure in the wine, a specific glass for highly tannic wines and a glass for wines that are less so. I’ve found these glasses to be quite acceptable for wines that are at $8-15 (bottleshop) price. Anything over that price point the wine starts to show as lifeless. Great option for those running with a cheaper winelist, as the glassware looks great, will work well with wines at the pricepoint and is extremely durable. I’ve even accidently dropped one of these and it’s survived. Whilst there check Reward’s range of toughened, nucleated beer glasses, superb long lasting glasses that will keep a head on the beer due to the nucleation points inside the glass.
wine writers to gain their feedback on a variety of styles. That feedback led to the development of the Plumm range, simply named REDa, REDb, WHITEa and WHITEb, in both a stemmed or stemless style, and their Multi range designed with the restaurant and cafe consumer in mind. REDa are designed for those wines that are full bodied, wines like Cabernet, Shiraz, Merlot, Grenache or Tempranillo for example, whilst the REDb is meant for those light bodied red wines like Pinot, Gamay, Nebbiolo or Burgundy.
The Australian wine glass company Plumm is another that buck that belief that you need a different glass for every wine, and are my personal go to range of glasses. The Melbourne born and bred company produce a simple, but well designed and practical range of two red and two white glasses plus a sparkling glass, in either a heavy handmade styleor a classic non-lead crystal variety, and an unbreakable Lexan plastic version for around the pool, boats or camping. They have also released a multi Red glass and multi White glass perfect for restaurants, allowing for one glass to be used across all reds or all whites, and a multi-sparkling glass working for not only sparklings but also fortifieds and dessert wines. The Plumm team sought the help from the world’s leading winemakers, judges, sommeliers and
WHITEa are designed for those lighter crisp, fresh white wines like Sauvignon Blanc, Riesling, Pinot Gris/Grigio and Rosé, whilst the WHITEb is for those medium bodied, oaked wines like oaked Chardonnay, aged Semillon even those Sauvignon Blanc that have had oak contact. My experience has been that the Multi range are exceptional value glasses that would be better suited to the non-fine dining establishments. The glassware is perfectly acceptable for everyday drinking, but isn’t quite as effective as their a+b range at highlighting varietal characters.
Streamlining profits and losses Described as the “heartbeat of all businesses”, today’s Point of Sale Systems (POS) offer business owners an exceptional insight into the functionality of their business, saving them money and time.
member makes mistakes business owners can help retrain that person to avoid costly mistakes. I believe POS systems are the heartbeat of all businesses and save business owners a lot of money.
Replacing a cash register with a POS system, which comprises of a computer software and hardware network, gives restaurant owners access to a range of vital data including inventory, expenses, income, customer preferences and employee management.
How do POS systems benefit restaurants and cafés?
We talked with Brad Burns, director of National Kitchen Equipment in Cairns, to learn about the ins and outs of today’s POS systems.
What are the advantages of having a POS system? The biggest advantage is it provides analytical data, so businesses have a better understanding of what’s going on in their business, helping them to make better decisions. It gives them more insight in terms of what’s selling and what’s not, so they can work on their product changes and add new items or remove items that aren’t popular. It also generates detailed reports on sales, credit card transactions, stock, server’s sales and profit-and-loss reports, which saves on administration and accounting time. POS systems also create accountability because staff members’ names are on the transactions, so if a staff 40
They make life so much easier for staff and management. Service staff input the order directly from the table on a tablet or similar device. That order goes directly to the kitchen (via a wireless or cable system), where the orders can be seen on screen or printed out for the kitchen staff. The orders also go to the front of house, where running totals are kept accurately, so, for example, if a customer orders another drink, it won’t accidentally get left off the bill. It eliminates a lot of mistakes, which saves the business owner money and keeps customers happy knowing that their orders are always correct.
How does a business owner find the right POS system for them? The best way is to talk to an industry specialist. Our experts will do a needs analysis for a business owner and from that analysis they will identify the best system for that particular business. Of course, it comes down to the owner’s budget, but our systems are such that a business can start off with a smaller POS system and add more
hardware as they expand their business without having to replace their original system.
How long does it take to learn how to use a POS system? A lot of software in the market is quite hard to use, but the Mantas POS systems like the ones we sell are quite simple. It was designed by a developer who also owned a retail business so that when he was developing the software he was keeping the user in mind and thinking about the everyday person who would be using the system. The fact is we can get a staff member up and running in less than five minutes.
How hard is it for a business owner to set up their POS system? All the POS packages we provide include all hardware, software, installation, support
to implement a POS system because technology scares a lot of people. There are POS systems that are integrated into scales, which work well for butchers, fish shops and fruit and veggie outlets. No one has ever regretted having a POS system. In fact, they tell us they’re sorry they didn’t implement one sooner!
What’s the future of POS systems? I believe that sooner or later the Australian Tax Office will make it necessary requirement for all businesses in Australia to have a terminal. This will make it easier for a business to consolidate sales, expenses and lodge accurate financials for profit and loss.
Further information, demonstration and sales enquiries contact: National Kitchen Equipment 8/90 Aumuller Street, Portsmith, Cairns, QLD 4870 Tel 07 4242 8051 Email: cairns@nke.com.au
and training. We take the pain and suffering out of trying to learn and understand the technology, so if it’s a restaurant for example, we’ll enter the menus, upload the data, enter all the staff’s details and deliver a working product to the user. All they have to do is turn it on. We also provide real-time training and real-time support.
How expensive are POS systems? Our Mantas range starts at $2,000 and goes up to about $5,000.
What types of businesses benefit best by having a POS system? All businesses benefit including restaurants, cafes, fruit and veggie shops, bakeries, fish markets and butchers. We’ve had a lot of businesses that traditionally worked off cash registers, including a bakery in Cairns where they were hesitant
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Your Food Truck Future: A Sizzling Success… or a Bad Egg of a Business Idea…? By Rachel Wilson of The Dirty Apron & Co. Many a successful food truck or pop-up food business idea was borne
Will it be an absolute sizzling success, or will you be left crying over
from a pleasant daydream that an Australian office worker had one
spilled milk when you realise you’re stuck with a bag egg, lemon of a
innocuous weekday afternoon.
business?! As 2018 draws to a close, should you be considering a fresh start on the open road during 2019….?
You can imagine the scenario: stuck in a stuffy office cubicle wading your way through seemingly endless paperwork; biting your tongue for the umpteenth time as you refrain from telling your tyrannical boss what you really think of her suggestion that all employees are required to stay late again this Friday evening… And then, there’s the light bulb moment that changes everything.
A MOBILE FOOD BUSINESS - THE PROS: LOW START-UP COSTS: With relatively low initial investment and operating costs, starting a food truck is cheaper and faster than opening a restaurant.
Surely, there’s a better, less tedious and (dare we even contemplate it!) enjoyable way to earn a crust. Surely, there’s more to life than your
For example, a retrofitted used food truck typically costs $30,000
stiflingly cramped desk-space and eight hours of clock-watching
while a newly designed mobile food preparation vehicle with all new
until it’s time to return home (or at least until it’s time for your next tea
equipment can cost more than $100,000.
break)? Remember, also, that some newbie entrepreneurs will rent a vehicle This notion that you’re vaguely aware of – you think they call ‘work-life
before they fully commit to their new career choice. This could be an
balance’ – isn’t it time that you took it out for a test drive and discovered
option for you if you want to dip your toe in the mobile food sector,
what it’s all about? Oh, and speaking of driving, there’s that constant
without being 100% sure of your prospects.
niggling desire to act on your long-held aspirations to own a food shackles and take to the open road with a brand new business-on-
LESS RISK THAN OPENING UP A RESTAURANT STOREFRONT:
wheels?
Think about it… Firstly, the investment is not as steep as it would be
truck. Wouldn’t now be the perfect time to break free of the corporate
for a bricks and mortar business so you’re immediately onto a win. A food truck business can offer the ultimate form of independence:
Secondly, with no fixed abode, you’re free to roam! There’s no fear of
not only do you run your own workplace but that workplace is mobile.
choosing the wrong location – if the customers are not rolling up, you
You’re ready to go wherever a whim (or a gainful business opportunity!)
can just start your engine and motor on to a different neighbourhood
may take you.
where your produce is genuinely appreciated.
At The Dirty Apron & Co., we’ve seen the full 360 degrees of pros
THE ABILITY TO BE YOUR OWN BOSS:
and cons, perils and positives that go hand-in-hand with a food truck
Need we say more? Goodbye clocking-in and painful annual
business or, in fact, any genre of non-fixed ‘pop-up’ style food venture.
performance reviews!
standing a fighting chance of success, your fanciful reverie will need to
LITTLE RESTAURANT EXPERIENCE IS REQUIRED:
be rigorously evaluated as a no-nonsense commercial endeavour.
As you won’t be working with a large team of staff in a more structured,
We know that in order to get your pipedream off the ground and
large kitchen environment, there’s no real need for restaurant Indeed, as with any new enterprise, the prospect of ‘quitting your day
experience. Although, we must say that any experience you may have
job and starting out on your own’ will need to be cautiously considered
(even if acquired during your student days) will certainly stand in your
before you make the big leap. We’re all for independent enterprises
favour.
and braving the fickle world of food businesses, however we always advise our clients to be prudent when it comes to diving head first into a new career in the food or beverage industry. Consequently, today, we’d like to provide a useful breakdown of the pros and cons that will help you determine the viability of your new business idea. Read our tips to figure out if you should make a plan to drive off into the sunset in your newly launched food truck or mobile pop-up.
44
THE FLEXIBILITY TO WORK WHEN AND WHERE YOU WANT: Mobile means mobile! There’s a music festival on in a rural location three hours’ away, a food event or a vintage fashion festival along the coast. Your new work schedule is no longer 9-5; it’s a case of working where and when you want – and, of course, where your potential target market is!
THE CURRENT POPULARITY OF THE BUSINESS AREA:
Transport woes are stressful enough when you are trying to make your way to an everyday workplace, but what happens when your form of transport is your
It certainly doesn’t hurt that food trucks are super-popular right now. In
workplace?! Have you thought about the cost of a breakdown support service or what
fact, they are kinda becoming part of popular culture – note the number
you’ll do if you miss an event due to problems with traffic?
of recent movies and TV series that feature scenes where characters either own or enjoy purchasing from a food truck or another genre of trendy pop-up, street-food business.
A MOBILE FOOD BUSINESS - THE CONS: A LOT OF EARLY MORNINGS:
THERE ARE MANY REGULATIONS AND LAWS TO COMPLY WITH: For starters, you’ll need to verify permitted locations and licences required for mobile food units. Plus, the food safety training and minimum standard requirements that are a crucial part of establishing a ‘regular’ food business, also apply to a food truck or mobile business.
that your day job might have had its negatives, but chances are there
CUSTOMER SERVICE PLAYS A HUGE ROLE SO BE WARY IF YOU’RE ONLY ALL ABOUT THE COOKING:
was an element of regularity to your former routine.
In short, customers can be a pain in the backside! Beware if you’ve
And did we mention weekend work and late nights…? Consider the fact
BEING SELF-EMPLOYED CAN BE A STRUGGLE FOR SOME:
been living a sheltered life in a corporate office! If you’ve never felt the absolute wrath of a dissatisfied customer, you’re in for a rude awakening.
We won’t sugar-coat it: being your own boss can be really, really tough. The buck stops with you; there’s no manager or HR department to complain to if things go wrong. After a year or so of self-employment, little luxuries like paid annual leave or sick days are a distant memory.
IT’S EASY TO MAKE COSTLY MISTAKES: Without the right advice your start-up budget could be whittled away before you know it. Make key financial decisions that are based on solid professional advice.
THERE IS A LOT OF COMPETITION OUT THERE ALREADY:
Do your research in advance. Will there be enough events within a reasonable radius to allow you to keep busy? Are there other locations that attract good footfall that will be suitable as year-round locales? Be sure to consider all of the pros and cons before setting out on your own. Being well prepared is the best route to success! And we’d like to finish with a little cautious reminder… At Dirty Apron & Co. we truly want you to succeed. However, we also want to be honest with you – the statistics do not paint a pretty picture…
The downside of popularity is, of course, competition.
It’s a tough truth to hear, but it’s estimated that a disheartening nine
On a similar note, there’s the flipside: trends fade so be prepared to
super-depressing statistic that will probably make you second-guess
work hard if food trucks and street food become last year’s fads.
your new career choice!
YOUR VEHICLE MIGHT BREAKDOWN OR YOU COULD GET STUCK IN TRAFFIC EN-ROUTE TO A VENUE:
But how about yours is that one in ten that makes it past all the obstacles,
out of ten new food and drink businesses fail. It’s an incredibly dismal,
through all the arduous challenges and ends up becoming the next big thing since sliced bread (literally!)
EquipmEnt Spotlight DUAL BURNER GRILL SG900 Dual Burner Synergy Grill Energy Consumption: Natural Gas: 41mJ LPG: 55mJ Gas Connection: 3/4” BSP Cooking Area: 800 x 500mm (4000cm2) On/Off Switch Electrical: 100W, supplied with 10A plug Ext Dimensions: 905 x 646 x x380mm (WxDxH) Nett weight: 117 Kg Synergy Lifting Tool and Synergy Scraping Tool included.
At last the answer to every chef and operator’s dream - superb quality cooking, with less cleaning, no charcoal and less emissions - all using less gas. Up to 59% less.’ This is SYNERGY, the patented answer to so many traditional cooking problems. With unique fat atomising technology and low energy consumption you can prepare brilliant food quality with less shrinkage, and use less of your staff’s time cleaning up. With no fat residue, there’s no fat/drip tray to clean! The secret is the ceramic heat bed and patented vortex gas/air mixture that combine to create a whole new era in grilled food, and no thermocouples required.
SKOPE EMBRACES A CONNECTED FUTURE SKOPE is rewriting the rule book on the general display fridge with the next generation of ActiveCore. ActiveCore 2 features cutting-edge energy efficiency enabled by the use of Hydrocarbon, a natural refrigerant that gives it virtually zero Global Warming Potential (GWP) and allows some models to run on less than AU $400 a year. It also features SKOPE-connect, a free fridge control and management app available for Apple and Android devices.
The FastFri FF18 is an impressive and economical new 18-litre gas fryer. It can be easily incorporated as part of a new kitchen or, thanks to its small footprint 400mm width, can also easily be used to replace an existing fryer. • 400mm wide single pan fryer • Stainless steel finish • 90MJ multi-jet target burner • 25kg / hr production rate • Stainless steel open pan (no tubes) • 30mm drain valve • 18 litre oil capacity • Mechanical thermostat • Manual pilot ignition • Baskets and lid included • Adjustable feet
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A range of models and accessories are available and all models come with the Synergy Lifting and Scraper Tools. Now available from Premier Catering Equipment and other good equipment suppliers.
The app gives food service managers control over all the ActiveCore 2 fridges on multiple sites via Bluetooth. As soon as they walk on-site, they can set temperatures, review energy use, turn lights on and off, and compare up to five months of data to review things like beverage popularity. But on top of this, ActiveCore 2 owners also receive tailored alerts when a fridge strays outside a set temperature. They receive a diagnosis of the cause as well as suggested remedies (like cleaning the air filter) that can help them avoid a costly service callout. “As power bills continue to grow and governments begin to legislate to protect the environment from the impacts of climate change, we decided to develop a cuttingedge fridge that fits the bill for the times we live in,” - Guy Stewart, Managing Director of SKOPE Industries. It is available now in one and two door top mount variants, with more options released next year. with- a 5 Year Full Warranty as standard For more information: www.skope.com/activecore
OVERALL CONSTRUCTION Stainless steel open tank with cool zone Stainless steel exterior front and sides Double skin door with stainless steel outer 50mm dia. stainless steel adjustable legs Two nickel plated wire baskets Stainless steel lid supplied standard CONTROLS 100-190°C mechanical thermostat Over-temperature safety cut-out Manual ignition pilot burner with flame failure Cleaning and Servicing Open stainless steel pan for easy clean Easy clean stainless steel exterior 30mm drain valve for effective draining Lift off basket hanger Access to all parts from front of unit
WE SPECIALISE IN ALL ASPECTS AIR CONDITIONING, REFRIGERATION, AND ELECTRICAL MAINTENANCE REPAIRS AND INSTALLATIONS. Jackson & Jackson Refrigeration Pty Ltd was formed and commenced trading in 2006. Our offices are located in Cairns, Innisfail, and on the Atherton Tablelands. We specialise in delivering ‘Complete Package’ Sustainable Cooling Solutions in Electrical, Air Conditioning and Refrigeration Services from supply and installation, to repairs and maintenance for the life of the installed equipment. Jackson & Jackson Refrigeration Pty Ltd operates primarily throughout Far North Queensland and we know the unique nature and requirements of working with business in this unique and challenging environment. CAIRNS 8 Spoto Street Woree Qld 4868 Phone: 1300 881 189 Email: cairns@jacksonjackson.com.au
INNISFAIL 2/180 Edith Street Innisfail Qld 4860 Phone: 1300 881 189 Email: innisfail@jacksonjackson.com.au
ATHERTON TABLELANDS 41 Albrecht Road Tolga Qld 4882 Phone: 1300 881 189 Email: atherton@jacksonjackson.com.au
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Outfitting Hospitality
Professionals
With Chef Works
Chef Works is not your normal, routine uniform manufacturer. With beginnings that date back to the 1960’s, we’ve been an industry leader in the design, development and management of uniform and culinary apparel programs across the globe. With outlets in over 60 countries, the company ethos that’s fuelled by the belief that every culinary professional deserves the right apparel and tools to enhance the work they do, and an implicit understanding that the recipe for excellence goes far beyond simple ingredients. The Chef Works clothing range covers all aspects of hospitality from front to back of house. All products are designed to be functional as well fashionable, combining elements of style with hard working practicality. Providing extensive choice in contemporary fabrics and colours finding the right uniform combinations has never been easier or, overwhelming! Below are a few tips from Chef Works themselves on how to select the best from their range to compliment your venue. HOW TO CHOOSE A COLOUR SCHEME FOR YOUR UNIFORM A uniform is no longer just an outfit for your team; with extensive style choices, it can now be a powerful extension of your brand identity. Your team members are the face of your brand, outfitting them in uniforms that pair with your venue will make them easily identifiable. As your team interacts with your customers, they bring the venue to life and turn an enjoyable experience into a memorable one. Chef Works have endeavoured to provide a vast amount of choice in terms of colour, texture & style, take this opportunity and choose a uniform that will WOW. MATCH YOUR THEME Your theme doesn’t need to stop at your uniform. Rustic, outdoors, movie style, artsy, vintage; whatever your concept, we’ve got styles to complement it. Going for an outdoors/indoors theme? Try rustic greens, browns and neutral colours paired with denim. Try pairing the textured green canvas apron with a chocolate brown Gingham check shirt. If you don’t have an overall theme, try selecting your colours from the surroundings of your venue. If you’re located by the beach, it’s likely that your customers want to feel the beach vibes. Continuing this feel into uniforms will make it more appealing to those passing by. To match beach/ocean colours try a royal blue apron or the indigo blue chef jacket. Not sure where to start? CREATE AN ATMOSPHERE Warm colours express energy and speed which is why you’ll find reds, oranges and yellows in fast food restaurants. This colour combination supports high table turnover which for some might be an ideal scenario. The red Gingham check shirt is a great starting point for an energetic uniform. In a venue where you want your guests to relax and enjoy a few beverages or go on to order a dessert, calm blue’s and purples might be a better option. EXPERIMENT WITH TEXTURES In a formal setting, flat colour garments are ideal. They keep your team looking smart and professional. Our Executive jackets for a look that will make a statement without demanding too much attention. If you’re looking to add a vibe to your venue, our Urban Collection is full of eyecatching fabrics that will make your customers look twice, including waxed denim, made-to-fade, cotton canvas, antique washed cotton and crosshatch. COMPLEMENT YOUR BRAND IDENTITY Your venue and identity are built up from so many different elements. From your interior décor, tableware, to your menu design and welcome sign. All of these elements work together to create your brand and the more consistency throughout these elements, the stronger the identity will be. Your uniforms should continue to support this. BEAR YOUR TEAM IN MIND By ensuring that your team is wearing an outfit they are comfortable in, there will be an increase in morale and productivity. When choosing a uniform, seek the opinions of your team members and find out what will they be happy wearing. A bright orange apron may look fantastic in your venue and most people welcome a splash of colour, but, if a sizeable percentage of your team will dread donning their uniform every day, it will have a negative effect on morale. Contrary to widespread belief, not all team members need to wear the same uniform. We have a range of styles using matching fabrics and colours, so your individual team members can feel comfortable and still look united. The Chef works range is designed to make your work wear as diverse as you are.
For further information go online to www.chefworks.com.au or visit local stockist Totally Work Wear - 1/98 Scott St, Bungalow QLD 4870 Phone: (07) 4047 4444
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ustocard offers an unparalleled, oneof-a-kind marketing strategy for your restaurant; one that will see you increase the number of new bookings and gain new customers as you access our Gustocard consumer base and your share of our members dining out spend. Included in your partnership package:
GUSTOCARD - Social media promotion become part of our regular and extensive social media promotions
GUSTOCARD WEBSITE - Individually created restaurant page for your venue, complete with high quality images and commentary
GUSTOCARD DATABASE - Gain to our
course from the a-la-carte menu. Side dishes, extras, drinks are not included in the offer. Gustocard gives you control to customise your offer to suit your venue. For example you can exclude your regularly busy evenings like Friday and Saturday as well as any time where a set menu would be served exclusively. You can also request for all Gustocard members to call and book in advance, as well as excluding Bank Holidays and Celebration Days. Get in contact with the Gustocard team to discuss the best solution for your venue and get new customers to your door! Phone: 13000 GUSTO Email: cairns@gustocard.com.au
extensive email and text marketing database
GUSTOCARD BLOG - feature on our
consumer review space for our members to leave reviews of their dining experience at your venue Promoting your dining venue with Gustocard could not be easier, there are no fees, commissions, or kick backs. To join, all that we ask is that you offer Gustocard members an annual 2-4-1 meal, to tempt them to come and try your venue. The 2 for 1 is for 2 diners per card, and offers a discount of buy one get one complimentary on a minimum of a main
Exclusive offer for readers, get your Gustocard for $49 using the code ‘HOSPO49’ at the checkout
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2004 is the year our world changed! By Lisa Monks Are you ready to leverage the changes that have evolved in the past 14 years to help grow your business? Let’s pose this question: what does the word social media mean to you? In the business world, if you hear ‘social media’ or ‘Facebook’ spoken in a conversation, do you cringe and mutter, “it’s a waste of time, Facebook just wants our money, it doesn’t work or my people are not on it?” Or do you enthusiastically jump into the conversation, seeing this form of communication as an excellent opportunity to reach, talk to and build relationships with your audience in a way that was previously not possible? There is no doubt that social media, Facebook in particular, has completely transformed the overall landscape of how we interact and communicate, entrenching itself deep into our personal and professional lives. This global phenomenon has resulted in a much smaller and connected world. We can now build relationships and do business with literally anyone, at any point on the globe, in real time, at the press of a button. In February 2004 Facebook was founded. It was not the first social media platform invented, nor will it be the last, but it was THE platform that catapulted us into the world we live in today! It gained enormous momentum in a relatively short period, as friends and families connected across the globe sharing photos and stories. Savvy business operators quickly saw the potential of Facebook, using it as a means to reach and connect with their customers. In 2009 things changed dramatically for the business world with the introduction of Facebook Advertising! The incorporation of the advertising platform was a game changer for businesses who understood how powerful Facebook was if incorporated into their overall marketing strategy as a marketing tool alongside TV, radio or print media, which of course requires a budget to help reach an audience. 54
Since then, Facebook has gone from strength to strength and grown into the beast that we see today with over 2.6 billion active global users, with 15 million in Australia alone. In 2012 Facebook acquired Instagram, which is linkable to your Facebook business profile and enables any business with an Instagram account to hook into Facebook’s advanced ad platform. The dynamics and functionality of the platform have evolved over the past 14 years and continues to do so. Who knows what the future of Facebook is given the recent problems they have experienced following the Cambridge Analytica breach. However, one thing is certain, social media is here to stay, whether that be Facebook or another platform that takes on this giant! Are you ready to embrace social media as a tool to grow your business? If you said yes, then you are one step ahead of your competitors as food is one of the most popular topics on social media across all platforms. If you’re already using video, great work! Food videos rank as THE most popular topic by a long shot. In 2017 Buzzsumo, an online analytical tool used to search for popular content, analysed 100 million Facebook videos and found that FOOD was a clear winner when it came to engagement. To help with ideas for content creation, and understand what resonates, below are the results of this analysis that shows how the various topics and industries ranked by Facebook and their engagement:
SO, WHERE TO START? Social Media is indeed a very powerful tool to help reach your target audience and build relationships, but some core fundamental steps need to be taken to ensure that your content is seen and engaged with, and this starts before posting anything. If you are starting out in business the points below will get you going on the right foot, and if you are an established business, it is an excellent opportunity to do a quick audit to ensure you have ticked all the boxes.
IDENTIFY YOUR AUDIENCE This first step is overlooked by many, but is THE most important. Understand who your target audience is, so you know the platforms they are on and the content they consume. Knowing your audience will enable you to create relevant content and target effectively when using the ads platform.
WHICH PLATFORMS? For those in the food industry, it is recommended using both Facebook and Instagram, taking the time to set up your social media platform foundations:
OPTIMISING FACEBOOK PAGE 1. The page name should represent your business 2. Create a custom Facebook page URL 3. Select the Facebook Template that best reflects your business, for example ‘Restaurants & Cafes’ 4. Call to Action Button: If your customers can make a reservation on your website include: Book Now button. Other options are: Send Message, Call Now, Send Email
5. Enable Reviews: Recommendations are powerful endorsements. Be sure to respond to ALL reviews/ recommendations, both good and bad. 6. Profile Image: Use a current image that reflects your business 7. Cover Photo: Your Facebook cover photo or video is prime real estate - ensure this photo or video is engaging and visibly showcases what your page is about
8. About Section: complete in full. a. Include Address, Contact Details, Website, Operating Hours
b. Upload menus
c. Complete the long form content Story s ection, using keywords for SEO and at least one photo that will capture the eye of anyone landing on your page.
OPTIMISING INSTAGRAM ACCOUNT: 1. Change your Instagram to a business account to access analytics & advertising platform
2. Choose a profile photo that is on-brand 3. Select an Instagram Handle (name) that best reflects your business
4. Add all contact details 5. Use target keywords plus your brand hashtag in your bio and consider including emojis to make it visually appealing 6. Add website and make this link trackable by using a tool such as Bitly (NB: Very important your website is optimised for mobile) Now that your Social Media platforms are fully optimised, it’s time to start creating and sharing relevant, fun, educational, engaging content with your target audience. Remember always, Social Media is just a conversation, so mix it up with video, live streaming, photos, text and sharing others content….. and don’t forget to always engage with your audience.
I
n a growing move towards fresher produce and support for local food producers, Erica Hughes is bridging the communication gap between supply and demand. Ongoing drought throughout Australia fostering widespread support for our farmers has seen a rapidly increasing number of people seeking to buy local, avoid imports, buy fresh, create employment, and cut down on food miles. But how do small business owners, particularly restauranteurs source the particular produce they and their clientele seek without spending hours researching? It’s all there, in an easy to use app, and it’s called simply Farmer meets Foodie. It’s like an online dating service for produce, except it’s much easier to establish a successful partnership. Settling on a small farm at Mt Molloy, the Hughes family were looking at what produce they should grow to service the needs of the restaurant/café strip in Port Douglas. Erica envisaged knocking on every door asking what the proprietors felt they had need for. “With a high turnover of chefs and other staff in the hospitality industry, I realised there was a high possibility of my having to revisit this process every year, and I felt sure there must be some way, using current technology, to address this more efficiently and productively.
imported produce. With increasing quantities of imported goods hitting the shelves to the detriment of Australian food producers, and sometimes to the detriment of freshness and quality, there is an increasing demand for direct purchase from local farmers and primary producers. Recent revelations about the adulteration of Australian honey, images of huge amounts of our farmers’ produce being jettisoned due to inability to fit the ‘perfect’ image expected of the public, widespread concern over the use of chlorine to bleach Asian garlic, and various other issues of concern, are driving Australians to seek Australian grown food, and, to buy locally. Erica recognised the need for a simple process to facilitate the purchase by restaurants and shops of local, fresh food straight from the local producers, preventing produce being picked before ripe and being transported long distances, often requiring the addition of unwanted chemicals to prolong travel and shelf life. “The buying public is looking for food that is fresh, nutritious and they know where it came from, and they’re asking restaurants and shops whether they can fulfil those criteria when making their choice as to where to eat out,” says Erica. “Our farms are so spread out, and there are often only one or two products on each farm, and the restaurants are also widely spread, so transport is one of our challenges. We’ve
Founder of Farmer Meets Foodie Erica Hughes interview by Suzy Grinter “At the time, I was running events on the Tablelands using all local produce on the menu, which I found hard to source, even though I worked with a lot of farmers. I spent a lot of time on the phone and asking people if they knew someone that grew this or that product. It was very time consuming,” Erica admits. Using a basic system that has proved successful in other countries, Erica recognised a growing need for connectivity between suppliers and consumers. There are similar initiatives operating in other parts of Australia, but they are mainly geared to connecting farmers with families. Social media has done much to awaken the Australian population to the plight of our farmers in their dealings with major supermarket chains, and to the varied risks of buying 56
only just put that feature on the app but we have a couple of transport companies involved already, and putting our feelers out to ascertain interest from others. “The next big step will be to get the home foodies and families involved so they can see what’s available locally, but also to look up what restaurants and cafes are using local produce, or serve organic food, or gluten free meals. It’ll be a great database for that purpose and a great advertising platform for those businesses,” says Erica. Erica’s background is in forestry, natural resources management, Landcare in WA, and in the Rangelands department of a large cattle company, followed by seven years working for Northern Gulf Resource Management Group with graziers and farmers prior to concentrating her energies on Farmer Meets Foodie. It’s a background that stands her in good stead to know how much work goes into putting food on our plates.
“There’s so much goes into food production, and so many people have no idea what is actually involved in getting that food from the paddock to the plate,” she explains. At present, in its early stages, Farmer meets Foodie is geared towards commercial quantities. “We want restaurant and café owners, and shop owners to have easy access to some of the things that they might not find with their regular distributors. Our site already lists some unusual and hard to source products grown locally: edible flowers, saffron, pecan nut products, unusual kale varieties, boutique pepper mixes, and the product list is growing by the day, including many gluten free or organically grown products, grass fed meat and so on. “Producers, foodies and transporters can join the site free of charge. Down the track, as the website grows, there will be a very reasonable monthly subscription. “We’re expanding to SE Queensland and Northern NSW, we’re encouraging them to come on board and there’s been a lot of interest in having seasonal menus, using fruit and vegetables from their local area. Eventually they may well tap into our tropical fruit productivity,” says Erica.
For more information, contact: Erica Hughes Phone: 0488 499 266 Email: info@farmermeetsfoodie.com.au
Keep your venue fresh and relevant By Maggie Furnell, owner of Posh Lifestyle
With the number of new restaurants and cafes opening up in Far North Queensland, including nine new venues in the three new Crystalbrook Resort Collection, it’s more important than ever for local restaurants and cafes to make sure their existing premises are looking fresh and appealing.
We have just completed a fabulous transformation of a Palm Cove restaurant (Jack and Shannon’s). The restaurant had an old seafaring look to it, with dark heavy furniture and furnishings. Working closely with the owner, we changed all the tables and chairs to a light, white oak and added tropical extras such as hanging plants on the walls and walkway.
A refurbishment, whether it’s a complete transformation or a small renovation, can do wonders for a business. Making your premises as attractive as possible for customers is crucial for success.
We also added a bar that wasn’t there before. We transformed an area near the kitchen into an elegant yet trendy bar with comfortable booths in a turquoise peacock colour, white bar stools and dark lighting which created the perfect mood for a bar. It’s been a huge success for the owners. It wasn’t as popular before because it just wasn’t appealing enough to draw people in, and now it is enjoying a very good turnover.
Every restaurant/café should undergo a minor refurbishment every couple of years. Minor refurbishments, such as changing cushions, furnishings, light fixtures and artwork or adding a fresh coat of paint, doesn’t have to be expensive but can make an enormous difference to the ambience. A major makeover should be done every six to seven years as styles change as the region develops and grows, and it’s important to keep up to date and in line with the competition. If it’s not in the budget to have a complete change, start small and evolve into it. The growing trend today is the light, fresh coastal look with light green and blue colours, especially here in the tropics and especially if the premises is located near water. 58
Although it is preferable to close during renovations, we completed this transformation while the restaurant continued to function. The secret to any refurbishment is to plan properly before beginning. It’s a good idea to keep your eyes open to new designs and new trends and to get a consultation from someone in the industry who knows the latest trends popular throughout Australia and other countries. A good designer will work with your ideas or offer new ideas that you may not have considered. Another key aspect to a successful refurbishment is customer comfort. You may have seating that looks fantastic,
but if it’s not comfortable people aren’t going to stay. It’s extremely important that customers are comfortable, so they stay longer, eat and drink more and return. Always keep your eye on what your competitors or neighbours are doing. If a restaurant or café next door to your premises undergoes a makeover, you will need to consider refreshing your venue to keep it attractive to diners. Coffee shops are popping up everywhere these days, including in bookstores, homeware shops, nurseries and even food stores. Cafes today are adding lounge-type areas, which is very welcoming for customers. People enjoy sitting down, relaxing, reading a newspaper, book or magazine and enjoying food and drinks in a relaxing atmosphere. Again, this entices the customer to stay longer and to return. Giving your restaurant or café a facelift is an excellent investment. Not only will it attract new customers and maintain regular clientele, it helps to keep your venue fresh and relevant in the face of new competition.
TOP FIVE TIPS FOR REFURBISHING YOUR VENUE: PLAN AHEAD. It’s vital that renovations are well thought out in order to create a successful atmosphere for both customers and staff. This is also crucial if the business continues to operate while undergoing its makeover. Of course, working within your budget is crucial to start with.
GET ADVICE. Always seek the advice of an expert designer, who can give you ideas as well as work within your budget. They also know what is feasible and what isn’t and know what makes a successful change. They also give you a fresh and new perspective.
KEEP COMFORT IN MIND. Customer comfort is a top priority. While furniture may look fabulous, if it’s not comfortable your customers won’t stay long. Hard wooden chairs, for example, are not conducive to a relaxing experience for customers. If they’re not comfortable they won’t stay or return.
LOOK AT YOUR EXISTING INVENTORY. Renovations don’t have to include changing everything in your restaurant or café. New upholstery on existing furniture, for example, is a fantastic way to give your premise a facelift. Rearranging furniture is also another way to refresh your venue without spending a lot of money.
KEEP AN EYE ON COMPETITORS. Be aware of what your competitors are doing. If they are more successful than you are, look to them for inspiration and ideas.
PRO CURE ONE Professional Procurement & Logistics
Dealers In New & Used Commercial Kitchen, Cafe, Restaurant and Catering Equipment and Hardware
We Buy, Sell & Broker Used Equipment
Constantly Changing Stock - Interstate Network National & International - Metro & Remote Delivery Available
Specialists in PNG Logistics Refrigeration - Ovens - Dishwashers - Grills - Fryers - Restaurantware - More T: 0438 721 215 E: john@procure.net.au Shed 6, 205 Hartley Street, Cairns, QLD 4870 By Appointment Only
F N Q R e s t a u ra n t & C a t e re r B u s i n e s s D i re c t o r y ACCOUNTING AND FINANCE
ARCHITECTS
MGI -----------------------------------------------------------------------225 Sheridan Street, Cairns North www.mgicairns.com.au
4047 4000
CP Architects ---------------------------------------------------------1st Floor, 3 Scott Street, Cairns www.clarkeandprince.com.au
4051 4088
HALPIN PARTNERS -----------------------------------------------101 Sheridan Street, Cairns www.halpinpartners.com.au
4052 0800
Myriad Designs ------------------------------------------------------176 Buchan Street, Cairns www.myriaddesign.com.au
4041 7258
HURNEY PARTNERS ----------------------------------------------Level 2 Centrepoint Arcade, 8 Rankin Street, Innisfail www.hurneypartners.com.au
4078 0990
AUDIO VISUAL
GRUBERS BECKETT -----------------------------------------------10 Main Street, Atherton www.grubersbeckett.com.au
4091 6444
ADVERTISING AND MARKETING ADLLINS MEDIA ---------------------------------------------------1/200 McLeod Street, North Cairns www.adllinsmedia.com.au
4049 2866
MEDIA POWER -----------------------------------------------------Shop 59, Village Lane, 20 Lake Street, Cairns www.mediapower.com.au
4051 2211
ALCOHOL SUPPLIERS - LOCAL GOLDEN DROP WINERY --------------------------------------227 Bilwon Road, Biboohra www.goldendrop.com.au
4093 2750
MT UNCLE DISTILLERY -----------------------------------------1819 Chewko Road, Walkamin www.mtuncle.com
4086 8008
A L M ---------------------------------------------------------------------284 Spence Street, Bungalow www.almliquor.com.au
4041 6070
Progig ---------------------------------------------------------------------5/450 Sheridan Street, Cairns www.progig.com.au
4032 2532
BUSINESS BROKERS Kleinhardt ---------------------------------------------------------------Suite 27, 25 Grafton Street, Cairns www.kleinhardt.com.au
4040 7100
CABINET MAKERS JAM Custom Kitchens & Furniture --------------------------78 Kennedy Highway, Tolga www.amckf.com.au
4095 4544
Artizan Cabinets ------------------------------------------------------178 Scott Street, Bungalow www.artizancabinets.com.au
4051 4107
CARPENTERS Justmill Carpentry -----------------------------------------------www.carpentercairns.com.au
0419 715 863
CARPET / UPHOLSTERY CLEANERS
ALCOHOL SUPPLIERS - NATIONAL ACCOLADE WINES ---------------------------------------------- 0434 326341 www.accolade-wines.com BROWN FAMILY WINE GROUP --------------------------- 0409 973479 NQLS -------------------------------------------------------------------
0466 270343
MEZZANINE WINES
FNQ CARPET CLEANING T: 0409 764406
Allamanda ---------------------------------------------------------------22 Hogan Street, Westcourt www.allamanda.com.au
4056 2300
CATERING EQUIPMENT MAINTENANCE & ELECTRICAL SERVICES
T: 0412 213855 www.mezzaninewine.com.au
THE WINE TRADITION --------------------------------------------- 3262 1455 www.thewinetradition.com.au
Tinus Electrical --------------------------------------------------------Unit 6, 222 Hartley Street, Portsmith www.tinuselectrical.net.au
4035 5555
CLEANING PRODUCTS Northern Chemicals ------------------------------------------------157 Hartley Street, Cairns www.northernchemicals.com.au
4035 4622
COFFEE ROASTERS Ransom Specialty Coffee Roaster --------------------------170-182 Mayers Street, Manunda www.ransomcoffee.com
4032 3117 61
DESIGN AND PRINT
T: 4051 9355 A: Jubilee Street, Cairns www.coxen.com.au
T: 4054 3471 26 Hannam Street, Bungalow
T: 4211 2911 A: 1/205 Newell Street, Bungalow www.coffeenq.com.au
www.inkgraphicsfactory.com.au
The Sipping Duck ------------------------------------------------ 0413 025 243 29 Johnston Street, Stratford www.sippingduck.com.au COMMERCIAL CLEANERS Abelia Cleaning -------------------------------------------------------- 4044 2999 28 Muir Street, Cairns www.abeliacleaning.com.au CROCKERY Reward Hospitality -------------------------------------------------54 Comport Street, Cairns www.rewardhospitality.com.au
4035 1199
DESIGN AND BRANDING Brandtree ----------------------------------------------------------------- 4035 8700 Level 1 Traveltown, 21 Lake Street, Cairns www.brandtree.com.au
Events NQ ----------------------------------------------------------------456 Sheridan Street, North Cairns www.eventsnq.com.au
4053 4577
EVENT MANAGEMENT Anita Plos Management ---------------------------------------- 0417 643 339 www.anitaplosmanagement.biz EVENT STYLING Two Sisters ------------------------------------------------------------ 0424 444 814 www.facebook.com/twosistersevents
DINING CARD
FENCING HIRE
Gustocard ----------------------------------------------------------- 13000 GUSTO www.gustocard.com.au
TFH ------------------------------------------------------------------------ 0418 666 623 54 Esplanade, Cairns City www.tfh.com.au
EMBROIDERY Dream Sewing Supplies -------------------------------------------- 4035 2217 A: 18/223 Hartley Street, Portsmith www.dreamsewingsupplies.com ENTERTAINMENT Tony George Entertainment --------------------------------- 0412 952 551 www.tonygeorgeentertainment.com.au
62
EVENT EQUIPMENT HIRE
FENCING INSTALLATION The Fence Shop ----------------------------------------------------------- 4054 5500 Lot 5, Southgate Close, Portsmith www.thefenceshop.com.au FIRST AID TRAINING AND EQUIPMENT First Response -----------------------------------------------------201-205 Bunda Street, Cairns www.firstresponseaustralia.com.au
4047 7700
FOOD FRUIT VEGE
FLOORING Hoppens Carpets ------------------------------------------------76 Anderson Street, Cairns www.hoppens.com.au
4053 5551
4054 1472
NQ Dumpling ------------------------------------------------------- 0414 500 572 nqdumpling@bigpond.com FOOD CAKES Rise and Bake -----------------------------------------------------Smithfield Shopping Centre www.facebook.com/risebakecreperie
4035 5064
FOOD FRESH PRODUCE
FOOD ASIAN Big Asia ---------------------------------------------------------------477 Mulgrave Road, Earlville www.big-asia-supermarket.business.site
Cairns Produce -------------------------------------------------------169-173 Spence Street, Cairns www.cairnsproduce.com.au
0448 944448
Cairns Micro Greens & Exotics ------------------------------ 0438 454 435 www.cairnsmicrogreens.com.au Total Food Network -----------------------------------------------37 Redden Street, Cairns www.totalfoodnetwork.com.au
4033 3200
Simon George ---------------------------------------------------------113-115 Kenny Street, Portsmith www.simongeorge.com.au
4041 9100
FOOD GENERAL WHOLESALE
Flour & Sugar 92/94 Lake Street, Cairns www.flourandsugarwholesalers.com.au
Bidfood -------------------------------------------------------------------38 Redden Street, Portsmith www.bidfood.com.au
4035 3456
FOOD DAIRY/DESSERT
4035 4995
Gallos Dairyland --------------------------------------------------121 East Barron Road, East Barron www.gallodairyland.com.au
4095 2388
Campbell`s Cash and Carry -------------------------------------Ogden Street, Cairns www.campbells.com.au
4035 3911
Licks Dessert Co --------------------------------------------------2/18 Hollingsworth Street, Bungalow www.licksdessertco.com.au
4051 0333
Max Stocks -------------------------------------------------------------347 Little Spence Street, Cairns www.maxstocks.com.au
4033 3700
Mungalli Creek Dairy ------------------------------------------254 Brooks Road, Ellinjaa www.mungallicreekdairy.com.au
4097 2232
PFD Foodservice ----------------------------------------------------34 Redden Street, Cairns www.pfdfoods.com.au FOOD HEALTH Go Vita Cherries Health Foods ---------------------------Cairns Central Shopping Centre www.govitacairns.com.au
4031 0018
WHOLESALE ESTABLISHED IN 1936 We produce a high volume of freshly baked products daily
07 4054 3077 admin@manningpies.com.au
• Bread Rolls • Standard Loaves • Specialty Loaves • Pies • Pastries • Tarts • Slices
63
The Source Bulk Foods ----------------------------------------Shop 10, 85 Lake Street, Cairns www.thesourcebulkfoods.com.au
4031 5698
FOOD MEAT Byrnes Quality Meats ------------------------------------------Cnr Aumuller & Cook Sreet, Cairns www.wholesalemeats.com.au
4035 2233
Fine Poultry and Meats ---------------------------------------14 Redden Street, Portsmith www.qualitypoultry.com.au
4035 6543
Mighty Nice Meats ----------------------------------------------Shop 100, Stockland Cairns www.mightynicemeats.com.au
4033 5831
T: 4041 6061 A: 165 English Street, Manunda www.newartcf.com.au
FOOD NON-PERISHABLES Angelo’s Fine Foods --------------------------------------------81 Fearnley Street, Portsmith www.angelosfinefoods.com.au
4035 6075
FOOD OIL SUPPLY & REMOVAL Cookers ---------------------------------------------------------------- 1300 882299 www.cookers.com.au FOOD SEAFOOD
64
NQ Prawn Cutlets -------------------------------------------------Shed 5/90 Aumuller Street, Portsmith www.facebook.com/freshlocalseafood
4035 2261
Preston Fresh --------------------------------------------------------10 Mac Peak Crescent, Smithfield www.facebook.com/prestonfreshseafoodcairns
4057 4634
FOOD PROCESSING AND PACKAGING SUPPLIES
Coral Coast Seafood -------------------------------------------1 Brasenose Street, Cardwell www.coralcoastseafoodscardwell.com
4066 8025
Star Packaging -------------------------------------------------------Unit 1/ 6 Plath Close, Portsmith www.starpackagingcairns.com.au
4028 3771
Great Barrier Reef Tuna --------------------------------------37-39 Aumuller Street, Portsmith www.gbrt.com.au
4035 2633
Bunzl ----------------------------------------------------------------------42 - 44 Ponzo Street, Woree www.bunzl.com.au
4040 9600
ISP -----------------------------------------------------------------------1 Bramp Close, Portsmith www.ispseafood.com
4035 1111
FOOD RESOURCES AND NETWORKS Farmer Meets Foodie ------------------------------------------www.farmermeetsfoodie.com.au
0488 499 266
FNQ Food Incubator -------------------------------------------- 0407 124 493 www.facebook.com/FNQfoodincubator FRIDGE AND FREEZER ROOM HIRE EVERCOOL ----------------------------------------------------------- 0404 346 582 Shed 9/10, 18 Toohey Street, Portsmith www.evercoolcoldroomhire.com.au FURNITURE Chef Link --------------------------------------------------------------2/5 Plath Close, Cairns www.cheflink.com.au
4031 6244
FURNITURE RENTAL Uptown Hire --------------------------------------------------------14-16 Teamsters Close, Craiglie www.uptown.com.au
4098 2144
GAS FITTERS AND ENGINEERS Cairns Gas Contractors ----------------------------------------- 0428 774 278 1 McKauge Street, Cairns www.cairnsgascontractors.com.au GLASS EMERGENCY Cairns Glass & Glazing -----------------------------------------Unit 4/6 Plath Close, Portsmith www.cairnsglassglazing.com
4035 6122
GLASS INSTALLATION Bradnam’s --------------------------------------------------------------16-18 Hannam Street, Bungalow www.bradnams.com.au
4048 7900
Island Point Interiors ---------------------------------------------3/33 Macrossan Street, Port Douglas www.islandpointinteriors.com
4099 5051
IT Brilliant Technologies ---------------------------------------------147 – 151 Mulgrave Road, Cairns www.brilliant.com.au
4052 5900
KITCHEN EQUIPMENT - NEW Premier Catering Equipment ---------------------------------Shop 4, 127 Anderson Street, Cairns www.premiercatering.com.au
4053 3444
National Kitchen Equipment ----------------------------------8/90 Aumuller Street, Cairns www.nationalkitchenequipment.com.au
4242 8051
FSM ------------------------------------------------------------------------4/40 Rivergate Place, Murrarie www.fsm-pl.com.au
3390 4185
KITCHEN EQUIPMENT - USED Pro Cure One ---------------------------------------------------------6/205 Hartley Street, Cairns www.facebook.com/ProcureOneCairns
4035 4554
LAUNDRY Coral Coast Laundry ----------------------------------------------10 Redden Street, Portsmith www.coralcoastlaundry.com.au
4035 1023
LAWYERS WGC Lawyers --------------------------------------------------------1A Water Street, Cairns www.wgc.com.au
4046 1111
LIGHTING The Lighthouse Company --------------------------------------232 Mulgrave Road, Cairns www.lighthouseco.com.au
4031 3099
LINEN AND LINEN HIRE
JOHN HYDE
T: 4035 1477 A: 214 Hartley Street, Bungalow www.glassinnovation.com.au
South Pacific Laundry --------------------------------------------13- 27 Dutton Street, Cairns www.southpacificlaundry.com.au
4041 3305
ALSCO -----------------------------------------------------------------118 Lyons Street, Cairns www.alsco.com.au
4035 3366
LOCKSMITHS Troy Cummings Locksmith ----------------------------------77 Nelson Street, Cairns www.troycummingslocksmith.com.au
4035 4308
ICE MACHINES Hoshizaki -------------------------------------------------------------- 0438 480 216 www.hoshizaki.com.au/ice-machines IMMIGRATION Carol Shipway Migration Services ------------------------Suite 12, 25 Grafton Street, Cairns www.carolshipwaymigration.com.au
4041 1580
INSURANCE Joe Vella Insurance Brokers -----------------------------------108 Mulgrave Road, Cairns www.jvib.com.au
4040 4444
INTERIOR DESIGN Posh Lifestyle ------------------------------------------------------- 0407 242 545 1/6 Danbulan Street, Smithfield www.poshlifestyle.com.au
TOM COWLES LOCKSMITHS T: 4031 1667 A: 145 Bunda street , Cairns www.tclsecurity.com.au
65
Reef Locksmiths --------------------------------------------------- 0414 345 603 www.reeflocksmiths.com.au MARQUEE HIRE
National Kitchens -----------------------------------------------------8/90 Aumuller Street, Cairns www.nationalkitchenequipment.com.au
4242 8051
Instant Marquee Systems ------------------------------------- 0409 392 240 www.instantmarqueesfnq.com.au Coral Coast Marquee & Party Hire ---------------------- 0437 000 740 www.coralcoastpartyhire.com.au PAINTING Vellacorp -------------------------------------------------------------2/16 Atticus Street, Woree www.vellacorppainting.com
4033 0002
PEST CONTROL Flick/Almagamated Pest Control ------------------------319-323 Spence Street, Bungalow www.apccairns.com.au
4444 4315
Pestaway -------------------------------------------------------------U1/ 9 Industrial Avenue, Stratford www.pestaway.net.au
4055 1055
T: 4052 1399 A: 116 Grafton Street , Cairns www.cairnscopy.com.au
PHOTOGRAPHY Louise Myers Photography ---------------------------------- 0408 159 326 136 Scott Street, Bungalow www.louisemyers.com.au
Lotsa Print and Signage -------------------------------------------32 Martyn Street, Cairns www.lotsa.com.au
4041 0230
4035 0500
PLANT AND GARDEN SERVICES
Bolton Print --------------------------------------------------------------246 Hartley St, Bungalow www.boltonprint.com.au
The Designer Garden Company --------------------------- 0404 972 235 11 Lily Street, Cairns www.designergarden.com.au
Trinity Printers ----------------------------------------------------------276 Draper Street, Cairns www.trinityprinters.com.au
4031 5739
Blueclick Photography ----------------------------------------- 0414 815 286 Level 3/33B Traveltown, 21 Lake Street, Cairns www.blueclickphotography.com
Papillion Landscapes -------------------------------------------29 Owen Street, Craiglie www.papillonlandscapes.com.au
4098 3081
Pynes -------------------------------------------------------------------- 0421 546 597 www.pynes.com.au PLASTIC FABRICATION FNQ Plastics --------------------------------------------------------368 Mulgrave Road, Westcourt www.fnqplastics.com.au
PRINTING AND PROMOTIONAL PRODUCTS Cardzilla -------------------------------------------------------------------163 Anderson Street, Cairns www.cardzilla.com.au
PLANT HIRE
4054 7488
PLUMBERS EMERGENCY
4053 6400
RECRUITMENT STAFFING Signature Staff ---------------------------------------------------------345 Sheridan Street, Cairns www.signaturestaff.com.au
4050 3888
REFRIGERATION AND AIR CONDITIONING REPAIR/INSTALLERS 4035 4555
Plumbnorth ---------------------------------------------------------Shed 2/436-438 Sheridan Street, Cairns www.plumbnorth.com.au
4032 3891
Coral Coast Airconditioning ------------------------------------& Refrigeration 6 Wellington Street, Bungalow www.coralcoastairconditioning.com.au
Zammataro Plumbing ------------------------------------------8 Therese Drive, Mossman www.zammataro.com.au
4098 2774
Jackson & Jackson Refrigeration ---------------------------- 1300 881 189 8 Spoto Street, Woree www.jacksonjackson.com.au Lelkes Refrigeration -----------------------------------------------
PLUMBERS INSTALLATION Coral Sea Plumbing ---------------------------------------------3/ 8 Magazine Street, Stratford www.csplumb.com.au
4058 0222
Roy Walker Plumbing ------------------------------------------45 Tolga Road, Atherton www.roywalkerplumbing.com.au
4091 4700
POS SYSTEMS, TILL AND KITCHEN PRINTERS APOSS ----------------------------------------------------------------Suite 1/175 Bunda Street, Cairns www.ausposs.com.au 66
PRINTING
4041 1255
0409 068964
REFUSE COLLECTION Cleanaway ---------------------------------------------------------------66-68 Fearnley Street, Portsmith www.cleanaway.com.au
4051 5231
Toxfree Waste ---------------------------------------------------------60-64 Greenbank Road, Aeroglen www.toxfree.com.au
4055 2133
ROOF PLUMBERS Tacoma Plumbing ------------------------------------------------12 Industrial Ave, Stratford www.tacomanq.com
4055 1130
SHOP FITTING/BUILDERS
STORAGE SYSTEMS
Osborne Construction Solutions --------------------------- 0418 182 252 www.osborneconstructions.com SECURITY Cairns Security Monitoring ----------------------------------17-19 Winkworth Street, Cairns www.csmsecurity.com.au
4041 0375
Cooper Norman Security -------------------------------------- 0438 576552 www.coopernorman.com.au Wormald Security ------------------------------------------------91 Buchan Street, Cairns www.wormald.com.au
4038 7900
T: 4035 1444 A: 240 Hartley Street, Cairns www.dexion.com.au
SIGN WRITERS Expressway Signs ------------------------------------------------105 Buchan Street, Cairns www.expresswaysigns.com.au
4035 4113
Status Signs ---------------------------------------------------------58 Comport Street, Portsmith www.statussigns.com.au
4035 5120
Inspired Signs ------------------------------------------------------69 Anderson Street, Cairns www.inspiredsigns.com.au
4041 0409
NQ Signworks ------------------------------------------------------ 0412 005 357 www.nqsignworks.com.au SOCIAL MEDIA SPECIALIST
TRAINING Cairns Business College ---------------------------------------91-97 Mulgrave Road, Cairns www.cairnsbusinesscollege.com.au
4051 5600
Expert Training Group ----------------------------------------------52 Fearnley Street, Portsmith www.experttraininggroup.com.au
4039 7985
TRANSPORT AND LOGISTICS (DELIVERY TO REMOTE AREAS) Toll Ipec ---------------------------------------------------------------------- 4225 3400 76 Lyons Street, Cairns www.tollgroup.com UNIFORMS Totally Workwear -------------------------------------------------------- 4047 4444 98 Scott Street, Bungalow www.totallyworkwear.com.au
T: 0407 124 493 A: 59 Dutton Street, Cairns www.thedirtyapron.com.au
Ambition ---------------------------------------------------------------------- 4031 2110 242 Spence Street, Bungalow https://ambitionworkwear.com.au UPHOLSTERY Cairns Upholstery Works --------------------------------------------- 4032 1007 Shed 5 Traders Lane, 117 Anderson Street, Manunda www.upholsteryworks.com.au
Lisa Monks ----------------------------------------------------------- 0431 517 579 www.facebook.com/ChipMonkMedia STAINLESS FABRICATION INSTALLATION Nomad Stainless Steel -----------------------------------------170 Newell Street, Bungalow www.nomadstainlesssteel.com.au
4051 6667
Premier Catering Equipment -------------------------------Shop 4, 127 Anderson Street, Cairns www.premiercatering.com.au
4053 3444
Eclipse Fabrication ----------------------------------------------22 Comet Avenue, Atherton www.eclipsefabrication.com.au
4091 2162
TEA & COFFEE SUPPLIES, SERVICE AND REPAIRS The Coffee & Tea Specialist ---------------------------------229 Scott Street, Cairns www.coffeeandteaspecialist.com.au
4035 4544
67
OWN THE KITCHEN
Chef Works culinary apparel with fashion and function - available from Totally Workwear 98 Scott Street BUNGALOW QLD, 4870 Australia Phone: 07 4047 4444 9:00AM – 5.00PM MON – FRI www.totallyworkwear.com.au