Hospitality Magazine March 2014

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No.702 March 2014

hospitalitymagazine.com.au

foodservice

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accommodation

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beverage

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management

PLUS:

Site selection - secrets to success

Print Post Approved PP100007268

TABLETOP DESIGN Leading venues share their tips and tricks

New & Improved

Your must read guide to Fine Food Queensland

Grounds up from the

What’s next for this Sydney institution?

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Some things are meant to be grown in Australia, which is why during the month of February we presented Cater Care with a ‘Thank You Can’. A can of Australian peaches symbolically hand-signed by 30 SPCA workers directly involved in its production. We signed it to say thanks for supporting over 2,000 hard-working Aussies and our families by buying Australian grown.

Call us today to see how your kitchen can switch to Australian grown and Australian made.

ANT TO BE E M E R A s g in Th E SOM LIA

TRA grown in AUS

meanttobeaussie.com.au | Tel: 1800 805 168

SPC is a trademark of SPC Ardmona

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editor’s note

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ospitality is now on Instagram! I know, I know, we were quite behind the eight-ball on this one, but to be honest, it took me a really, really long time to muster up the energy to sign up for yet another social media channel.

I understand the value of social media for businesses like ours. It’s not as much about making sales or having egos stroked with every new like or follow; it’s about creating a community.

But, it’s bloody tiring. I can’t tell you how much I hate sitting at a restaurant and only half listening to the waiter’s specials spiel while I take a photo, check-in, post and share.

Ironically, while we’re so diligently sharing our enthusiasm for all things hospitality, we’re actually missing out on genuinely experiencing the ambience that foodservice operators work so hard (and spend so much money) to create.

Chef Alexandre Gauthier from Michelin-starred La Grenouillère in France has made the bold move of asking diners to resist the lure of social media during meal time, and give his restaurant and his menu the respect they so rightly deserve.

“Tweet about the meal beforehand, tweet about it afterwards, but in between stop and eat. Sitting down for a meal should be an enjoyable moment shared with us, not with the social network,” he said.

Hear, hear.

So while I’m all for creating a buzz around the foodservice industry, please don’t let it be at the expense of our manners.

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PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au MANAGING EDITOR Danielle Bowling Ph: (02) 8484 0667 danielle.bowling@cirrusmedia.com.au JOURNALISTS Brea Carter Ph: (02) 8484 0661 brea.carter@cirrusmedia.com.au Alexandra E Petri Ph: (02) 8484 0854 alexandra.petri@cirrusmedia.com.au CONTRIBUTORS Christine Salins, Ken Burgin & Tony Berry

hospitalitymagazine.com.au

cover

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contents FEATURES

13 Breakfast trends

REGULARS

4

What’s being served up for the first meal of the day?

26 Fine Food QLD

20 The Grounds of Alexandria

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PRODUCTION DIRECTOR Troy Stevens Ph: (02) 8484 0748 troy.stevens@cirrusmedia.com.au PRODUCTION CO-ORDINATOR Mary Copland Ph: (02) 8484 0737 mary.copland@cirrusmedia.com.au

Mystery diner

Why our industry organisation is serving up spin.

28 Ken Burgin

Workplace issues

How to choose the right venue for your business.

29 Shelf space

How to ensure you get your workplace rights right.

10 Beverages imbibe

Leading venues share their tabletop design secrets.

ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 8484 0642 Fax: (02) 8484 0915 rhonnie.merry@cirrusmedia.com.au

26 Tony Berry

Our reviewer experiences the heights of hotel dining at No35.

It’s been a busy two years for the team at this dynamic business.

GRAPHIC DESIGNER Rizwan Nawaz Ph: (02) 8484 0622 rizwan.nawaz@cirrusmedia.com.au

News online The latest industry news from our website.

A preview of the sunshine state’s largest hospitality trade event.

22 What’s on the table?

Editor: Danielle Bowling danielle.bowling@ cirrusmedia.com.au

The Grounds’ Michael Gebran, Jack Hanna and Ramzey Choker.

Image: Rizwan Nawaz Anarchy concepts

New products that could make all the difference in your kitchen.

30 Events diary

Celebrating a comeback for Canberra’s winemakers.

What’s happening at Taste of Sydney this year?

SUBSCRIPTIONS Ph: 1300 360 126 ONE YEAR: $132.00 incl GST TWO YEARS: $220.00 incl GST

hospitalitymagazine.com.au facebook.com/HospitalityMagazine twitter.com/Hospitalityed instagram.com/hospitalitymag

Average Net Distribution Period ending Sept’ 2013 - 13,966

PRINTED BY: Bluestar Print 83 Derby Street, Silverwater NSW 2128 P: 02 9748 3411 MATERIAL The publisher does not accept responsibility for any editorial or advertising material forwarded or held in storage nor will material be automatically returned. Whole or part of this publication cannot be reproduced without prior written approval from Hospitality’s management.

CIRRUS MEDIA Tower 2, Level 3, 475 Victoria Ave, Chatswood, NSW 2067, Australia Locked Bag 4700 Chatswood Delivery Centre, NSW 2067, Australia P: (02) 8484 0888 F: (02) 8484 0633 ABN 80 132 719 861 www.cirrusmedia.com.au © Copyright Cirrus Media, 2013

hospitality | March 2014

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newsonline

5% or roughly 1,250,000 Australians were expected to dine out on 14 February

Founding director Tonci Farac said the restaurant won’t be able to find another location quite like its current harbourside home.

“There was hope that Wildfire might be relocated to another area of the OPT, but this has not been the case,” he said. “We cannot replicate Wildfire. Where else in Sydney would you get a room with a 7.5 metre ceiling that seats 320 patrons on the harbour edge with a breathtaking view of the Opera House?”

MELB

2014

bookings

81%

VALENTINE’S DAY FACTS

Popular Sydney restaurant, Wildfire, will close its doors on 8 March after 12 years of trading, as part of a redevelopment of the Overseas Passenger Terminal (OPT).

Executive director, Anthony Izzillo, said “We have been aware that the Sydney Ports Corporation was moving forward with the OPT Master Plan redevelopment, but they only confirmed the exact date in late December. And we hadn’t expected that they would acquire our lease, but that is what they have now notified.”

SYD

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reader comments Peter Hook commented: “A really sad loss. I remember when Michael Moore was there and it really was one of the hottest spots in town. The issue with all the Sydney Overseas Terminal restaurants is that with the port doing what it is meant to do - host ships - it makes it difficult for restaurants who (understandably) promise “harbour views” on their menu but who have to contend with a 20,000 tonne piece of steel blocking that view.”

Ferdinando commented: “Real estate in general and landlords in particular are killing the very essence of this country. I see more and more small businesses shutting down under irrational lease increase pressures. Sure this is a particular case, nevertheless, 100 people will lose their jobs, and we will lose our favourite restaurant. Not happy.”

Image: Thinkstock - evgenyatamanenko

Image: Michela Boncagni

Wildfire restaurant to close after 12 years

BILL PLEASE? Forecast earnings

$75

BRIS

3

rd

Melbourne topped Sydney for the highest number of bookings

per person

Industry-wide estimate

$76

million

Source: www.dimmi.com.au

Out & about February 6 Jacob’s Creek brand relaunch

Industry events the Hospitality team has visited this month...

February 11 Rabbit Hole Bar & Dining 1st birthday

February 12 FSAA lunch at La Grillade

February 12 March into Merivale launch

February 14 Dinner at Watson’s Bay Boutique Hotel

For other stories and information please visit our website: www.hospitalitymagazine.com.au 4

hospitality | March 2014

hospitalitymagazine.com.au

AD_HOSPEENOV_12.pdf

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mysterydiner

The heights of hotel dining Image: Craig Sillitoe Photography

Our masked reviewer heads to the 35th floor of Sofitel Melbourne where great food, seamless service and a faultless view unite to remind him of just how good hotel dining can be.

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otels notoriously drift in and out of love with restaurants.

Thankfully the 35th floor of the Sofitel Melbourne on Collins is, once again, the proud owner of a fine one. The view from way up here is of course impeccable, and not just from the famous bathrooms, which have full-length windows overlooking the MCG and beyond, but also from just about every seat. They recently secured the well travelled Scotsman Martin Horsley to pilot the kitchen and he’s sharing his deep experience that covers a number of fine hotels and restaurants, both here and abroad.

The menu is simply written and offers seven choices of entrée and main - though it would take an extremely hard to please diner to not find something enticing, as the choice is most interesting.

We leap in to the wine list with a great bottle of Cape Bernier Chardonnay ($75).

The entrée of Garden Pea Soup ($20) is delightful, with a flavoursome and deep green soup sharing the shallow bowl with separated mounds of pickled shallots, podded peas, braised pork hock and a soft, slow cooked egg that maintains a gelatinous texture. My Pork Terrine ($23) is delivered on a long, rectangular plate that has softened, sweet, sticky dates, curls of onion and tasty squares of truffled jelly.

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The terrine itself has plenty of pistachios and wild mushrooms to add crunch and flavour. So far, so good in the style stakes as the food has looked every bit as good as it tastes.

Given my choice of hearty entree, I have chosen a lighter main (body should be a temple, not be the size of one ... apparently) of Seared Snapper ($39). Two pieces of crispy skinned Snapper are joined by a couple of scallops with a bronzed surface and translucent centre, a tube shaped roasted cucumber and the capsicum essence that’s a little more like a sauce.

My mate, the Doc, has headed to his meaty favourite Lamb Loin ($41).

This medium-rare beast came with the delightfully named ‘Textures of Carrot’ which turned out to be just that: a super smooth puree, roasted orange circle cut, sliver of white and turned baby. The presentation and execution were great.

Topped with a couple of raspberries to provide a little tart shot and toasted buckwheat for crunch, it was a mouthwatering meal to sit across the table from. In a strange, slightly Pavlovian (Google it) moment, my mouth watered again just writing about this dish.

I am not one of the great dessert lovers of the world, but adventure was at hand, and how could I resist something called (and I kid you not) Chocolate, Avocado,

Coffee Gel, Pumpkin Ice Cream, Berry Glaze ($16). Yep, that’s right.

Someone in the kitchen was having a trip and we were the beneficiaries.

Unsurprisingly, it was terrific, if a little odd - all swirls, quenelles and splots.

Interesting flavours though. The Raspberry Cranachan ($15) gave an insight into the Scottish roots of the chef. Made with the traditional elements of raspberries (obviously), toasted oats, whiskey and wild honey, and layered through a glass looking like a Scottish Eton Mess, with a long oatmeat biscuit on the side, it was a fine end to this dinner.

How refreshing to see some investment back into fine dining in hotels (something very dear to my heart) and whiling away a few hours in the refined space on the 35th floor of the Sofitel is an excellent idea. Great kitchen technique is matched with a seamless floor delivery and spectacular views to still make it a great date restaurant, as it was for the bride and I so many years ago.

“Someone in the kitchen was having a trip and we were the beneficiaries.”

Check it out Where: Level 35, 25 Collins Street, Melbourne, VIC 3000 P: 03 9653 7744 W: www.no35.com.au

hospitalitymagazine.com.au

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workplaceissues

Getting your rights

T

he relationship between employers and employees is weighted on both sides with various ‘workplace rights.’ These rights allow both parties to act in ways, in accordance with such rights, without fear of repercussion.

The Commonwealth Fair Work Act 2009 provides specific protections in relation to such rights by stating, for example, that a person must not take adverse action against another person because the other person has exercised a workplace right.

Adverse action is taken by an employer against an employee if the employer dismisses, injures, alters the position of, or discriminates against an employee on one or more of the general protections grounds. Where a dismissal takes place an initial conference before the Fair Work Commission occurs and if unresolved it may be referred to the Federal Court for determination.

In Murrihy v Betezy.com.au Pty Ltd [2013] the Federal Court confirmed that What does the term ‘workplace right’ seeking legal advice is a workplace right. actually mean? And what do they In this case, the employer threatened to represent to employers and employees? terminate the applicant’s employment because she sought legal advice on her workplace entitlements. Justice JesHO0 3 1 4 _ 0 0 0 _ T AI 1 2 0 1 4 - 0 1 - 1 3 T 1 1 : sup 1 7said : 1 “An 5 + 1 1 : 0 0 should be able employee

. . .right

Image: Thinkstock - juliannafunk

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hospitality | March 2014

to have recourse to his or her solicitor, without the fear of repercussions.”

It can be difficult for employers and employees to come to a holistic understanding of what is and what is not a workplace right. Nonetheless an understanding is important in ensuring that action taken in the workplace does not breach these rights.

A person has a workplace right if they: a. “are entitled to the benefit of, or have a role or responsibility under, a workplace law, workplace instrument or order made by an industrial body; or b. are able to initiate, or participate in, a process or proceedings under a workplace law or workplace instrument; or c. are able to make a complaint or inquiry: i. to a person or body having the capacity under a workplace law to seek compliance with that law or a workplace instrument; or ii. if the person is an employee – in relation to his or her employment” Both employees and employers have workplace rights. Action by either to impede such rights can lead to monetary penalties and damage to the reputation of the business.

Workplace Relations Team - Restaurant & Catering Australia. Ph 1300 722 878.

hospitalitymagazine.com.au

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SUPERWARE SETTING THE STANDARD IN MELAMINE TABLEWARE

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beveragesimbibe

A comeback

CAPITAL

for our

T

anya Olinder lets me in on a little secret: the Governor-General, Quentin Bryce – who will this month be replaced by Peter Cosgrove – loves Shaw Vineyard’s sparkling wine.

Introduced in 2008, the 100 percent Semillon bubbly is now their biggest seller.

“We weren’t trying to be pretentious about it. It’s just an easy-drinking wine,” said Olinder. “We wanted to make something between a sweet and a dry [sparkling wine].”

With 32 hectares under vine, Shaw is one of Canberra’s most significant producers and has done much to raise the profile of the region.

Like many local producers, it had a setback late last year when 30 percent of its 2014 Cabernet crop was wiped out by frost. But there are bright spots on the horizon, such as the establishment of a crushing plant, hopefully in time for the current vintage, and some excellent 2013 releases.

Indeed, 2013 was a good year across the board in Canberra, the rose between the thorns perhaps as 2011 and 2012 were difficult vintages.

At a comprehensive tasting organised by the Canberra District Wine industry as-

sociation in November, the region’s 2013 Rieslings in particular looked outstanding.

Four Winds winemaker Bill Crowe is justly proud of their 2013 Riesling, named the best Riesling at the NSW Small Winemakers Awards.

He is also very excited about their 2013 reds, after two difficult vintages.

“The 2013 Sangiovese and Shiraz are both looking amazing,” said Crowe.

The Wily Trout vineyard, which escaped relatively unscathed from the frost, is one of the highest in the district.

The cooler climate allows it to produce Pinot and Sauvignon Blanc, the latter having become a flagship.

At Pankhurst Wines, Allan and Christine Pankurst are contemplating replacing their Sauvignon Blanc with an Italian variety.

Their Sangiovese has been picked up by numerous restaurants and they also make Tempranillo, a Spanish variety that Mount Majura has done a lot of work with since its first release in 2009.

Mount Majura’s Frank van de Loo said Tempranillo looked mag-

“We weren’t trying to be pretentious”

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hospitality | March 2014

nificent in the vineyard, so he was planting more. “I think the public are ready for alternative varieties,” he said. He also predicts a shift towards blends over the next decade, despite the current focus on single vineyard wines.

TSG is Mount Majura’s distinctive Tempranillo Shiraz Graciano blend that expresses the character of three quite different sites. “We’re trying to express character and place in our wines,” van de Loo said.

Mount Majura is looking to plant some Gruner Veltliner and is working on a Pinot Gris/Riesling blend that will be wild fermented.

Lark Hill winemakers David and Sue Carpenter and their son Chris know all about Gruner Veltliner and wild ferments, as they farm their Lake George vineyard biodynamically.

“We were looking for a variety that sits between Riesling and Chardonnay,” said David. “[Wine writer] Jancis Robinson came here in 2002 ... and said, ‘Why aren’t you growing Gruner Veltliner?’

“Our wines are essentially as natural as we want to go without getting into strange cloudy orange wines ... The wines are very much a reflection of the place.”

hospitalitymagazine.com.au

Image: Thinkstock - travellinglight

After a difficult couple of years, leading winemakers in our nation’s capital are optimistic about the future, writes Christine Salins.

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breakfasttrends

t a h t f o a piece

Break me off What are today’s chefs dishing up for the most important meal of the day? Alexandra E. Petri finds out.

hospitalitymagazine.com.au

laws as to what was determined as ‘free range’, so now if farmers want to they can put more chickens on their farms. Most of them haven’t chosen to do that, but people come in and ask whether the eggs are from Queensland. It’s then a whole big debate on whether they’re free range or not. I don’t think people cared about that as much five to 10 years ago.”

Lady Marmalade’s best selling breakfast dish is its baked eggs, a dish that Gill says was used as a point of difference when he and his partner, Bec Saul, first opened more than two and a half years ago.

“To begin with, it was a really hard sell. We decided then that we weren’t going to do bacon and eggs. We wanted to be one of the first cafes in Brisbane that didn’t just offer the same thing as everyone else. We are in an area of town no one really came to at that point in time because it was a bit of a dilapidated area.

“It took about six months before people finally came around to [the baked eggs], but now we have regulars who’ve come in every week for the past two years. It’s just really clean flavour.”

It helps, Gill says, that baked eggs meet another growing demand amongst consumers: it’s healthy.

“There is a real movement towards baked eggs, because they’re cooked in the oven where there is no fat and no oil added; it’s a really healthy way to cook eggs.”

Images: Rizwan Nawaz: - Anarchy concepts

I

grew up in Brooklyn, New York, where people are always in a rush and live off quick-fix bagels from Monday to Friday, saving the more leisurely breakfasts and brunches for the weekend. And though the working week can be just as frantic for Australians, they’re much more partial to kicking off the day at a civilised pace, enjoying a hot coffee with a beautiful breakfast while they peruse the day’s headlines, catch up with family or maybe even talk business.

And while there might be a big difference in how quickly the first meal of the day is devoured in Australia versus in the States, one thing both countries have in common is a growing interest in where food is sourced from. “[Consumers are] after locally sourced produce,” says Mal Gill of Lady Marmalade Café and Shady Palms Café & Bar, both in Brisbane. “They are more demanding now than they used to be.”

Gill adds that the accuracy surrounding ‘free range’ claims on eggs in Queensland was a hot topic last year.

In July the Queensland government increased the stocking densities for free range chickens from 1,500 birds per hectare to 10,000 per hectare, prompting significant consumer backlash.

“We get our eggs from a farm down the road, and nothing there has changed.

All the government did was change the

Meat Waffle (top) & Jaffa Waffle (below) from Paramount Coffee Project

Waffles anyone?

There’s another trend Gill’s noticed creeping onto breakfast menus. “Waffles seem to be this year’s new craze.

I know we are looking at putting them on our menu.

What seems to be the trend here is to do savoury waffles,” he says.

Andrew McConnell’s Cumulus Inc. in Melbourne combines sweet and savoury flavours in its duck waffle.

Last year, restaurant reviewer Michael Harden predicted the duck waffle was “destined for a cult status”, suggesting there would be “multiple incarnations across the city.”

And it seems he was right. In Sydney, Russell Beard, co-owner of Reuben Hills, decided to introduce waffles in his new venture, Paramount Coffee Project (PCP).

“It was [my partner] Mark Dundon’s idea to do the waffles,” Beard says. “It’s a nice alternative, and making it into a savoury dish has been fun.”

Head chef at PCP, Brett Barbuto adds that the team looked to Cumulus Inc as an inspiration to bring the waf-

“Just be yourself with the menu, take risks and don’t believe the hype.”

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breakfasttrends

waffle base with cocoa and vanilla mix, Grand Jaffa ice cream, house-made spiced citrus sauce and crushed jaffles on top.

Beard adds that even though waffles are popular items on PCP’s menu, it’s less about keeping up with the trends and more about being yourself.

“I think people are feeling more relaxed to be themselves and test the status quo,” he says. “We don’t all want poached eggs and avocados now do we?

Just be yourself with the menu, take risks and don’t believe the hype.”

Niche markets

Pork belly taco from Shady Palms Cafe & Bar. Image: Reyment Photographics

fle trend to Sydney.

“When we opened in 2013, we opened with a sweet waffle and a breakfast waffle. It was unusual, but once customers started to take it onboard, they found it was an enjoyable dish.”

PCP’s breakfast waffle was called the Bloody Waffle, and it had fried eggs, guacamole, blood mary sauce, sour cream and grilled peppers. Alternatively, PCP also had a sweet waffle with Peanut Butter Disaster ice cream from Serendipity, dulce de leche cream and hazelnut crumble.

The mix used for the waffles was an original recipe that comprised touches of salt and sugar to create a delicate sweet and savoury balance; however, Barbuto says that when PCP launched its new menu in January, they decided to make two separate mixes: a sweet waffle base and a savoury waffle base.

“We knew the waffle last year was successful. So we wanted to challenge ourselves to do something different again and see what the outcome was.”

So far it seems the outcome has been a positive one.

This year PCP introduced the meat waffle to its menu. It’s a savoury waffle mix with shallots, roasted pork, chipotle and apricot jam, a fried egg, green tomatoes, barbecue sauce and a Japanese mayonnaise, and though it’s classified as a lunch item, it’s available from 7am.

Barbuto says PCP held onto its sweet side with its Jaffa Waffle, made from a

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Bec Saul and Mal Gill.

“I am very controversial with how I do breakfast”

Michael Rantissi, owner of Kepos Street Kitchen in Sydney took a risk when he decided to open a venue that targeted a very niche market.

“I am very controversial with how I do breakfast,” Israeli-born Rantissi says. “I don’t do a traditional breakfast. Our inspiration is more modern Israeli cuisine translated to meet the palate of people here. It was quite scary to take the risk, but I wanted my personality to be a part of the food.”

Rantissi comes from a French cuisine background, but after years of cooking for his Australian-born wife and her family, they encouraged him to open a restaurant offering Middle Eastern cuisine.

“We never thought there would be that kind of ... niche market. There are a lot of dodgy kebab shops and restaurants

that have taken Middle Eastern food and given it a bad name. We didn’t know how it would be perceived in the market.”

When Rantissi opened Kepos Street Kitchen he decided to create a small breakfast menu with only eight items. One of the most popular dishes is called My Dad’s Favourite Breakfast, because, as its name suggests, it’s something that Rantissi’s father loves to eat first thing in the morning.

“We translated it to a breakfast platter with falafel, hummus, hard boiled egg, tomato salad with mint and dukkah and it’s served with olive oil bread. It’s very popular, and it seems like it is becoming a signature dish.”

Another dish, KSK Egg and Chips, is served with an air dried beef called bustarma, which is marinated with vinaigrette, paprika, cumin and garlic.

“I think a small menu is less confusing. You are capable of making breakfast a little bit more interesting because you can take more time per item. You can also maintain the freshness, use more local produce and more boutique ingredients.”

My conversation with Rantissi eventually leads to one about New York and what he’s taken away from the US food culture.

“I think Sydney is more of a breakfast place than New York. I think that in New York, breakfast is not as creative ... than it is in Sydney. Sydney people love the earlier lifestyle and are so focused on breakfast.”

Zucchini fritters, dill, smoked salmon and soft poached eggs from Kepos Street Kitchen.

Michael Rantissi

hospitalitymagazine.com.au

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finefoodqld

What’s on

at Fine Food QLD?

Queensland’s largest food industry event, Fine Food Queensland, is returning to Brisbane in April with a revitalised program that focuses on local products and issues affecting the foodservice industry.

R

unning from 13 to 15 April, Fine Food Queensland will play host to more than 200 exhibitors and over 6,000 buyers from across the industry.

Minnie Constan, Fine Food Queensland’s exhibition manager, said the revitalised 2014 program reflects the change that’s occurred within Queensland’s hospitality sector.

“The past 18 to 24 months have been tough for hospitality in Queensland. Brisbane operators in particular have felt the pinch as new bars, restaurants and cafes have opened, and leading names have pulled up stumps and closed their doors for a range of reasons,” she said.

“The hospitality industry is a tough one. There’s a myriad of factors that affect each and every business, from suppliers and producers, to the restaurant owners and staff.

“The much-lauded paddock-to-plate process is often brutal and this year Fine Food Queensland will host a range of forums and masterclasses with industry leaders to recognise and assist all parts of this food chain.”

There will be a number of new additions to the Fine Food Queensland timetable including Growers Avenue, which will showcase fresh, locally grown produce, and the Chefs’ Studio, where local and interstate chefs will discuss and debate local and national issues affecting the hospitality industry. Visitors will also be able to wander through the event’s long standing zones, which include: • Bakery • Beverages & Coffee • Meat and Seafood • Packaging • Catering Equipment • Retail Equipment • Hospitality Equipment

Check it out: Where: Brisbane Convention & Exhibition Centre When: 13-15 April, 2014 Hours: 13-14 April – 10am-5pm 15 April – 10am-3pm Register: www.finefoodqueensland.com.au Fine Food Queensland is a strictly trade only event.

Entry is restricted to members of the retail, foodservice and hospitality industry.

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5 reasons to attend Fine Food Qld:

1. Explore the best local produce in Growers Avenue 2. Come face-to-face and connect with over 200 of Australia’s best national suppliers showcasing the latest products and equipment 3. Connect with your peers and industry experts 4. Be inspired at the new, free masterclasses and business seminars 5. Find efficiencies and maximise your profits by sourcing the latest products, as well as negotiating directly with the suppliers.

NEW AND IMPROVED! Additions to the Fine Food Qld format include: • Brisbane Markets Fresh at Fine Food – showcasing fresh produce, locally grown and paying homage to the global ‘Eat Local’ movement • Chefs on the Couch – panel discussions of local and interstate chefs discussing what’s hot and what’s not, and how to survive and thrive in this industry • ACF Chefs Competition – live kitchens where local and interstate chefs will battle against each other in a series of cooking challenges using ingredients selected by the Australian Culinary Federation • Caterers Kitchen – where exhibitors prepare/present products and menu inspiration ideas to the audience • Business Program – focusing on the business of food presented by local talent focusing on local needs and local and international trends • Coffee Academy – where free masterclasses will take place, from wine tasting to food and beverage matching.

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finefoodqld

Exhibitor list Active Coffee

Caffe Moda

Fruitbroo

Jimele

B20

G9

B15

E4

Coffee Galleria

Fruitlink

A20

D10

JL Lennard Food Equipment

Comfort Foods

Goodman Fielder Food Services

Allied Mills K38

Allpress Espresso C15

ALSCO Linen Services J20

Aust Vacuum Packing Machines C37

Bakers Maison L34

BioPak

D34

Commercial Kitchen Company K16

Gourmet Fudge Supplies

Cookers Bulk Oil System

Groenz

B34

Confoil A34

B27

East Dragon Co Ltd

Borgcraft Pty Ltd

K17

K33

Eco-Farms

Brice Australia (Qld)

F37

G38

Enterprise Connect

Brisbane Wholesale Foods

B28

C25

Byron Bay Chocolate Company F7

Byron Bay Coffee Company

L27

Flexi Commercial K15

Fonterra Foodservice K12

K8 J3

Gympie C42

Home Ice Cream G11

Hopack B33

Hoshizaki Lancer H33

Hospitality Superstore

Raw Materials

Table Direct

K7

F33

J16

Phoeniks

Ready-Bake

McCormick For Chefs

Joseph Lee & Co

G10

C34

Meatonline

Just Squeezed Fruit Juices

C29

B19

G34

F16

J12

PIC Merchandising K21

Riva Ice Cream Dispensers

Popcake The Pancake Company

F34

Unilever F3

Ulma Packaging (Aust)

Roband Australia

A31

G30

G16

Unox

Robot Coupe Australia

I20

Nespresso

Posi Pour Wholesalers Pty Ltd

B8

B22

D4

Nisbets Catering Equipment

Pradeep Stainless Australia Pty Ltd

Krazy Lemon

I33

H30

A23

Open House Magazine

Priestley’s Gourmet Delights

Kelly’s Distributors C19

KOR Hire

Kwik Lok

Monika

K37

D8

J8

La Marzocco

Oz-Tank

Purezza Sparkling Water

A10

I16

Laurent Bakery Pty Ltd

Pac Food

L32

Pac Trading

Le Petit Gourmet

Hunter Technologies

D16

F10 B35

F18

Shazzandy Coffee P/L Chiasso Coffee Roasters A13

Seattle Foods E33

Silver Chef Pty Ltd

Vacpac Engineering G37

Vectron Systems B26

Visco Selected Fine Foods C16

H34

Wasson-Mantova

A15

Simplot Australia

I38

Quality Food Services

I12

Wedderburn

SKOPE Industries Limited

E16

E10

G33

Lorrie’s Gourmet Pies

Perfect Fry Company

Queensland Coffee Machine Sales & Service

I42

I15

B16

Majors Group

Perfection Food Group

Rare Medium

Sunshine Coast Coffee Roastery

Stoddart E18

Welborne Corporate Image B25

Zacpac (Australasia) Pty Ltd

France Gourmet

Idealpos Solutions

B11

K28

A26

F28

K41

L22

A12

A37

Cantire Foods

Frosty Boy

Ilias The Greek

Matthews Australasia

Perfection Seafood

Rawlight Candles

Sushi-Pro

1300 2 Stock

I8

E34

E41

A31

C35

J15

D33

A21

O 0 3 1 with 4 _ confirmed 0 0 0 _stands C Oas Nof 7 -February, 1 2014.

2 0This 1 4list-is 0subject 2 - to change.

1 0 T1 List H of companies

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Petite Waffles

G28

H18

G18

H37

Maurice Kemp & Associates

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Your Perfect Mozzarella is produced in perfect conditions.

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sydneyprofile

from the

Grounds up Since opening almost two years ago, the masterminds behind popular Sydney venue The Grounds of Alexandria haven’t stood still. There’s a cafe, a bakery, weekend markets, yoga classes, private functions and coffee roasting lessons – with more to come, as GM Michael Gebran told Danielle Bowling.

A

lexandria, previously dismissed as an industrial suburb with little to offer diners and restaurateurs, has gone through somewhat of a transformation in recent years, thanks in part to The Grounds.

More than just a cafe, the venue turns over roughly 150 covers a day during the week and 500 on Saturdays and Sundays, with most guests coming for more than just a meal; they walk off breakfast or lunch (or more likely make the wait for a table more palatable) by saying hi to Kevin the resident pig or his mate Bradley the sheep, before grabbing a pastry and coffee to go and maybe picking up a bunch of fresh flowers at the on-site markets.

“When we opened the doors back in April 2012 we looked at what Sydney was missing and what Alexandria as a community was missing, and we created something that’s very landmark and very unique. It’s a venue that you can come to and spend all day at. You can sit in the garden, pat the animals, enjoy going into the cafe, there’s always the market stalls on throughout the weekends, Salt Meats Cheese is next door so you can go to the deli there. There are

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hospitality | March 2014

Michael Gebran

a lot of activities on-site so [guests] can come out for the day,” says Gebran.

“When we opened, we opened the doors to a coffee research facility, a bakery, the cafe at the gardens, and the one thing about The Grounds is that it has constantly evolved. So from opening the doors as a 60 seater, we’ve now moved up to a 180 seater cafe, we’ve extended into the garden and that accommodates our takeaway facilities and now we’re not far away from opening our new venue, The Potting Shed.”

Previously 4143 Bar and Restaurant, The Potting Shed sits between Salt Meats Cheese and The Grounds of Alexandria and has been on the agenda since July 2013, with doors due to open in early to mid-March.

Gebran describes the new venue as “more or less an evening version of The Grounds” which will operate out of a whole new kitchen and seating approximately 150. At the back of The Potting Shed will be an events and group bookings space called The Atrium, which will also seat The Potting Shed’s diners when the front area is at capacity.

“We’ll now be trading seven days, seven nights, so we’ll be able to accom-

modate more people. At The Grounds there’s always a wait for a table because the demand’s there, so this will be able to alleviate the wait time for the cafe, and obviously it also gives our clientele and the community another offering, so they can dine in front of The Potting Shed, where the menu will be very produce-driven, very accessible, so you’ll be able to eat there a few times a week. It’ll be very homely and more of an adult version of The Grounds; so it’ll be licensed too,” says Gebran.

It would be fair to assume that with so many different components of The Grounds concept to manage, the team – which includes co-owners Jack Hanna and Ramzey Choker as well as executive chef Lily Fasan – can now sit back and enjoy the fruits of their labour. Not so; there’s no room for complacency in this business.

“Our biggest thing right now is The Roastery, which is The Grounds’ cafe.

We’ve got The Potting Shed opening soon which is an exciting new venue, and there are further development plans for the garden towards the end of the year, so there’ll be a fully functional, operational bar and kitchen in the garden, so you’ll be able to dine in the garden as well ... There’s also our wholesale

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sydneyprofile

All images: Rizwan Nawaz - Anarchy concepts

business which is going strong.

“So you can buy our coffee at The Grounds, but there’s also the wholesale business where we go and we teach the baristas how to make coffee; it’s a proper wholesale business,” he says.

Gebran realises how lucky he and his team are to have such a large space to accommodate all the different arms of The Grounds’ operations, and while it is a very dynamic business model, he insists the key ingredient to its success has been consistency.

“I believe the key to success is being able to create a product and make sure it’s consistent. Yes, we do have several elements to the business and we work so hard to research them, identify how to make them work and ensure that they’re working effectively. That’s something we do and that we pride ourselves on. The advantage for us is that we were able to identify what Alexandria was missing and create something that we thought was best for the community, and now it’s part of the community. We get people that travel here from everyone; it really is a destination venue.”

Balancing the inherent creativity of The Grounds’ team with a commitment

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to consistency is a focus for every aspect of the business, particularly its heart and soul, the cafe.

“Our biggest thing is the cafe. The thing about the cafe is that it’s price appropriate and consistent, and we offer a great product. Take away the wholesale, take away everything, our biggest thing is the cafe. That’s where it all happens; everything starts in there.

“The exciting thing about the cafe is that we bake all our own bread in-house, we roast all our own coffee, we make all our own pastries. Everything we do is in-house, which brings that unique element to The Grounds.”

This dedication to cooking and growing as much as possible from scratch is as much for the staff as it is for Sydney’s increasingly educated diners.

“For us it’s an education,” Gebran says. “You can walk into The Roastery at The Grounds and be able to watch the bakers bake their bread and learn that all the ingredients have been researched and sourced by us. It’s all healthy; there are no preservatives, we mill our own flour, it is very unique. Our pastries are made daily, and that’s visible so everyone can see it. It’s an education – it’s educating us and it’s educating our consumers.”

“We created something that’s very landmark and very unique.

It’s a venue that you can come to and spend all day at.”

When asked how the industry has changed over the almost two years that The Grounds has been open, Gebran says there’s certainly more businesses competing for the same dollar, but rather than wrestling for covers and trying to out-do each other, everyone’s working together to promote not just Alexandria’s or Sydney’s, but Australia’s foodservice scene.

Previously, the crowded and competitive nature of the hospitality industry was seen as a potential barrier to success, but now, Gebran says, venues like his are acting as motivators for others and are holding operators accountable, helping to ensure they continue to think of new and creative ways to stand out from the crowd.

“I think that opening The Grounds has given the industry a push to explore ways to push harder. There’s quite a few of us who have come into the industry since 2012 who have pushed the boundaries and succeeded, and it’s helped. There’s Kitchen by Mike, Cornersmith, Bread and Circus; these are places that are fantastic and are some of my personal favourites. Having a few of us around that are pushing the boundaries and evolving, it does keep the industry on its feet.”

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tabletoptrends

What’s

on the table?

How do some of the nation’s best restaurants arrange their tabletops, and what are they using to showcase their dishes? Brea Carter spoke to the people behind four venues to find out.

Biota Dining Image: Jason Loucas Photography

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ative flowers, crisp white tablecloths, mismatching plates… the tabletop forms an important part of the overall dining experience, and Australia’s most successful restaurateurs pay close attention to exactly what their table design says about their business and their brand.

An extension of the venue’s identity According to the Keystone Group’s creative director Paul Shulte, who designed the table settings at Sydney restaurant Rushcutters, the tabletop is very much a reflection of the venue itself.

“The tabletop has a great deal of influence. It really sets the tone from the moment a guest arrives and takes their seat – people have become accustomed to reading a tabletop to determine the atmosphere of a venue, for example white linen tablecloths are synonymous with fine dining,” he explains.

“The tabletop allows them to get a feel for the space long before the food has arrived; so it’s important to get it right.”

Cameron Murchison, the owner of Brisbane restaurant Esquire agrees, and believes the tabletop can affect diners’ perceptions of a venue.

“It reflects the restaurant’s personality and perhaps the expectation of the diner as they sit down – clean white tablecloths, rustic timber, stone top, metal – they all have a different feel,” he says.

At Biota Dining in Bowral just south of Sydney, owner and chef James Viles uses his tabletops as a means of managing diners’ expectations.

“I believe that the tabletop must have a connection with what will become. It must give you a slight indication as to what the dining experience will be like.

“It certainly sets the tone. We look to create a consistent and compatible aesthetic to complement and enhance the whole dining experience,” adds Andrew McConnell, the owner and executive chef at Cutler & Co in Melbourne’s Fitzroy.

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Trending: The clutterfree tabletop “We aim to focus on just the basics and essentials. Like the venue itself, our tabletops are all about paring things back and de-cluttering,” says Keystone’s Shulte.

Cutler & Co

“We also use large serving crockery in earthy tones to enhance the paddock-to-plate philosophy and rustic feel of the venue.”

Neutral tones are the key at Cutler & Co, and additional items are only added to tabletops when required.

“Our tables are a dark stained American oak. We contrast the dark wood with crystal glasses, white napkins and earthy designs. Cutlery is not placed on the table until meals are ordered,” says McConnell.

Murchison has also adopted the less is more approach at Esquire, where the tabletop is arranged to complement the entire venue.

“We keep it simple and have beautiful wooden tables that tie in with the overall design of the restaurant. A small placemat, water glasses and pre-set cutlery for what is about to come is what we start with,” he explains.

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Simple is the key at Biota Dining, and not because it’s on trend – Viles’ tabletops take their inspiration from the natural environment.

“We believe in a less is more approach. The only thing on each table is a simple stone from a nearby riverbed.

We don’t use tablecloths, as they are not sustainable. We don’t set any glassware as this can only be set properly once we know what the customer is going to eat,” he explains.

“Trends, like anything, go in and out of fashion. We prefer to make sure that whatever we are doing connects with Mother Nature and tells a story.

It must have purpose and meaning, hence the stone on our tables. We use these stones to serve our fresh smoked butter on – the cream is from a local dairy, and the dairy cows walk across these stones twice a day, so it felt only fitting that the butter should be on the stones.”

Unique tableware enhances the dish Tableware is carefully considered at Cutler & Co, and many items have been created especially for the venue.

“We commissioned Michael Skewes Pottery to create some plates, bowls and dishes that are textural and beautiful, while remaining simple,” says McConnell.

“We try to reflect something similar in our food, whereby our dishes are highly hand-crafted behind the scenes and have great tactile effect on the plate, but do not feel over-worked when they’re presented.”

Shulte has opted for contrasting crockery at Rushcutters to highlight particular elements of a dish.

“We use the colour of our crockery to bring out the vibrancy in our dishes

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tabletoptrends

through the use of stark white serving with a rustic feel that allows colourful dishes to pop,” he says.

“We keep it interesting through our eclectic mix of plates – often you and your guest will have a different plate which really creates a talking point and also allows for a totally individual experience.”

Keeping in-line with its environmental approach, stones are also used to serve menu items at Biota Dining.

“We use a wide variety of handmade plates to plate our food on, and we also use stones that have been cut for various dishes,” Viles says.

Esquire has similary opted for handmade plates to add a point of difference. “A lot of our plates were made by a ceramicist from Sydney named David Edmonds. Every piece is organic, slightly different and handmade,” says Murchison.

To brand or not to brand?

Rather than demonstrate an affinity to one particular brand, each restaurant has opted to mix and match tableware items from a variety of different manufacturers, as well as one-off handmade designs.

“We work with brands that we know will add another dimension to the diners experience and also those who share the same ethos as us. I am always on the lookout for something new,” says Shulte.

“However our glassware is Riedel as we believe they are the leaders in their field and people are familiar with the brand and trust it.”

Riedel can also be found at Cutler & Co in the form of wine glasses, and Schott Zwiesel highball tumbler water glasses, which are stained dark green, offer

MA D MP M1 0 6 1 b a r r a 2 0 0 x

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another point of difference.

“They are the only one of their kind in Australia – all our glassware offers a classic, high end feel,” says McConnell.

Viles prefers to avoid particular brands, instead opting for unique, oneoff pieces for his tables. “I try not to work with any brands; I like things that are bespoke and custom-made.”

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“Every piece is organic, slightly different and handmade.”

Rushcutters has an eclectic mix of plates

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managementcomment

I

Industry association serves up

t may have been Mark Twain who first said it. Or perhaps Benjamin Disraeli.

Or maybe some unknown third party.

Whatever. Regardless of its source, the saying remains true these many years later that there are three kinds of lies: lies, damned lies, and statistics.

Nowhere is this better demonstrated than in these days when spin doctors control most of the information we are fed and there are undisclosed agendas behind nearly everything we read.

Here in the world of foodservice those “damned statistics” (far be it for me to give them that other name) are dished up with more frequency than a Big Mac in the rush hour. This is an industry of flagrant, overpowering optimism. It surges along on a relentless wave of self-promoting publicity, an excessive gilding of the lily, much ignoring of the facts and a widespread dismissal of reality.

So many promises – especially for new ventures – are made that clearly will never be kept. Simply to look at the excesses of the fit-out and consideration of the costs incurred shouts that “this will never last”, and yet the backers and promoters persist with their dreams. The avoidance of reality is at times heart-breaking to watch.

So much money, effort and man-hours poured into something that is destined to end in financial, emotional and personal disaster. Yet still they come – the dream pushers, the entre-

preneurs, the ever-hopefuls, each and every one weaving fantasies and making claims and promises that will eventually come to nought.

Sadly, one of those that tends at times to fly in the face of reality is the body charged with representing all those who ply this accident-prone trade.

While striving hard to raise standards and to gain better all-round conditions and understanding, Restaurant and Catering Australia (R&CA) is not averse to grabbing a scattering of statistics best suited to its cause and bending them to paint a rosier picture than exists.

One of its more recent announcements made much of Australian Bureau of Statistics (ABS) figures indicating that cafe and catering services in the country are enjoying good growth. Chief executive John Hart suggested that ABS data showing retail growth in the sector of 10.6 percent in the year leading up to November 2013 was “a very positive result for the industry.”

That’s a lovely bit of spin in the face of what is happening up and down the high street.

Sales may be up in terms of dollar value – most likely because prices have also risen – but is that really such an impressive growth when considered alongside the continuing saga of failures and closures?

Spin doctor Hart does at least have the grace to add a coda to his glowing view in which he admits “the fundamentals of the business are still in crisis.” He notes, too, “businesses are still closing their doors either for good or on Sundays and/or public holidays because of

“There are three kinds of lies: lies, damned lies, and statistics.”

Tony Berry

10.6% Total growth in restaurant, cafe & catering services State by state - Nov 12-13

QLD 21% NSW 15% 5-10% OTHER Image: Thinkstock - idealistock

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hospitality | March 2014

DINING STYLES

Restaurant and Catering Australia’s recently released industry statistics paint a much rosier picture than reality, writes Tony Berry.

Nov 13

The stats in question...

Full service dining

60%

Other

40%

Record breaking - Nov 13

$1.9

billion

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managementcomment

the dangerously high cost of labour.” Is this what Hart considers to be “a positive result” – an industry in which outlets are unable to manage their affairs statement that is being referred to highlights John Hart, CEO of Restaurant & Catering Australia, to cope with a situation that is far from that this turnover result does not translate to the posted this response on Hospitality’s website: new and existed well before they, prebottom line. This explains, to any thinking person, “It is always a great pleasure to defend Restaurant sumably, drew up feasibility plans and the closures that result from the profitless volume & Catering Australia’s (R&CA) record in representmarketing strategies? of the increased turnover. ing the industry.

Or did they?

“All of the statistics used in the Association’s “There is no rose tinting or embellishment The failure rate is so high at all levsurrounding the reporting of the Australian Bureau of statements are referenced, clearly stating where the els of the market that one wonders data has come from.

Statistics’ turnover results. The November result was whether flaky optimism rather than “This is the very data that has been used in the very clearly 10.6 percent up on the year prior. solid well-researched facts are the basis various submissions that the R&CA has made in the “This is also a ‘positive’ result (10.6 percent on which many outlets decide to set Modern Award Review as but one forum in which growth is certainly not negative). This is simply the up shop. With almost 1,500 restauthe R&CA has argued for industrial reform. This is plain truth of what is happening, according to the rants (probably a loose catch-all term) what we are doing about penalty rates – substantially nation’s statistician. said to have ceased business in Victomore than any other representative organisation!”

“Further, as acknowledged, the R&CA ria alone over the past year, it seems likely many pinned their hopes on blind faith rather than solid financials. others have been revealed as playing fast and loose with regulations, especially those other categories listed by Twain, McDonald’s etc, which call themselves restaurants. Why don’t you do somethose governing the payment of taxes Disraeli or whoever.

Or, as Diane Reynolds, who com- thing about the penalty rates? They and wages – some highly publicised chefs doing so on a grand, and possibly quite mented on the ABS figures via Hospi- are crippling the restaurant industry ... deliberate, scale. This is what R&CA’s tality’s website, said “I’d like to know it can’t be all that hard.”

Oh yes it can, Diane. So until pigs chief executive calls a “systematic crisis.” where Hart gets his stats from ... why All of which suggests that his most are Brisbane restaurants nearly going start flying it’s best simply to face realrecent rose-tinted view of the industry is bust and some top places closing ity, stop dreaming and base projects on O 0which 3 1 4statistics _ 0 0 0have _ H fallen O S into 1 down?

2 0 1I 4would - 0 2 presume - 1 1 T this 0 8 :includes 0 1 : 4 6reality + 1 1rather : 0 0than pie in the sky. oneH in

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The information in this document is general in nature and does not consider any of your objectives, financial situation or needs. Before acting on this information, you should consider obtaining advice from a licensed financial adviser and consider the appropriateness of this information, having regard to your particular investment needs, objectives and financial situation. You should obtain a copy of the HOSTPLUS Product Disclosure Statement and consider the information contained in the Statement before making any decision about whether to acquire an interest in HOSTPLUS. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL No. 244392, RSEL No. L0000093, MySuper No. 68657495890198, HOSTPLUS Superannuation Fund ABN 68 657 495 890, RSE No. R1000054. For further information on Chant West ratings visit http://hostplus.com.au/info/chant-west-disclaimer HARDWIREAGENCY HOST7762/HM/TB

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Site selection: secrets to success Before you start planning the menu and designing the dining room, you need to choose an appropriate site for your new cafe or restaurant. Your location can make or break your business, and following these hard and fast rules is a good place to start. By Ken Burgin.

D

oes your restaurant site tick all the boxes for a profitable, popular and saleable business?

On my essentials list is a business that will be easy to sell, because it’s easy to run and in a busy location; plus affordable rent and a good, long lease.

If you operate a cafe and have a choice, the sunny side of the street is preferable – people love sunshine in winter.

I also checked in with a planner and a lawyer, and they had plenty to say.

Sydney planner Jason Perica shared five key points: • Trust your ability. Think ahead about success and how much space your business will need. Places that have room for growth, storage or expansion are preferable. It’s costly to relocate and can disrupt goodwill, so those places that allow growth with success (or at least the possibility with negotiation) are best.

• Seek consent for more than you may initially need. Generally the first months are quieter, and if there is a “trial” period of consent (common for councils), you’re better off with a trial in such times. This needs to be balanced against seeking terms that are unlikely to be considered. Also think about future licensing requirements.

• Know your neighbourhood. Businesses that treat the locals as neighbours and not enemies are more likely to succeed – neighbours vote in council elections! Communication is impor-

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tant, and you need to understand concerns and respond to them, but not be hostage to them. Councils generally do not have resources to proactively check compliance and respond to complaints, so reducing the likelihood of complaints is a smart move. Make friends from the beginning – locals can be very regular customers. Or not.

• Know the controls of the council and find out the experiences of other similar businesses. Be prepared to have a trial period for consent, as this is a common approach to licensed premises and later opening hours. Ask around, check online and do your research.

• Have a good plan of management (for late trading and licensed premises). Being able to show you’ve got good management practices in place can reduce the likelihood of reduction in hours or other conditions.

That means procedure manuals and systems – things you can show on paper, proving that this will be a well-run part of the community.

Sydney lawyer Peter Panagiotopoulos, the ‘cafe lawyer’ of PNA Legal, has seen many blunders in site selection: rent too high, lease terms too short or onerous, and the odds stacked in the landlord’s favour. Here’s his three step checklist: 1. Get down to basics. How big is the site? Does it include storage, car

“Businesses that treat the locals as neighbours and not enemies are more likely to succeed.”

Ken Burgin

spaces, outdoor seating areas, a toilet? Can the space accommodate a coolroom, mechanical exhaust, grease trap, trade waste disposal?

Does it have a fire rated ceiling? Are these things already there? What condition are they in? Will they need to be replaced? You need answers before you start talking price.

2. Occupation costs. Forget rent, think in terms of total occupation cost.

Occupation cost is the total cost to occupy the space for any given time. Whether it’s rent, water rates, council rates, land tax, license fees or marketing levies – it’s all money!

What is the total cost to you and what proportion does it represent of your projected weekly takings? Your business needs to be a profit making engine. If it makes no profit you won’t go far and you’ve got nothing to sell. Figure out an occupancy cost that allows for plenty of profit. If the numbers don’t stack up, walk away. If you haven’t done your numbers, walk away.

3. Don’t assume. If you’re taking over a business you inherit the mistakes and sins of the previous operator. Don’t assume the lease was properly negotiated or the site complies with the terms of the planning permission. Be suspicious and use a lawyer to dig for answers to the questions you didn’t know were important.

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1. Versatile dinner rolls Goodman Fielder has added white ciabatta dinner rolls to its frozen artisan bread range. Designed for foodservice applications including functions, restaurants, pubs and clubs, the rolls require just seven minutes in the oven and can be conveniently baked from frozen.

Once cooked, the rolls are golden in colour with a crusty top and chewy base.

Head to www.goodmanfielder. com for more information.

2. Italian glassware with a twist The Speedy collection of handmade glassware by IVV is now available from Noritake. Each set includes six stemmed goblets and six tumblers in jewel colours including amber, amethyst, green, turquoise, pink and blue, as well as two tapered carafes, which are available in either clear or

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amber. Each piece is handmade by experienced Italian artisans using only raw materials, a practice that means no two pieces of the collection are the same. All items in the Speedy collection are dishwasher safe.

Visit www.noritake.com.au to find out more.

3. Fish and chips made easy With Easter on the horizon, Butler BC’s new flathead fillets offer chefs a convenient meal solution, whether it be an entree, share plate or main course. The fillets are coated in a light and crispy beer batter, individually snap frozen for portion control and are free from added MSG. They are suitable for use across a wide range of venues, including casual cafes, bistros and pubs, as well as large-scale functions and entertainment facilities.

For more details head to www.markwellfoods.com.au

4. Quick-cook vegetables Eight products comprise the new Findus vegetable solutions range from Markwell Foods. These include individually snap frozen broccoli and cauliflower florets, as well as cross-cut green beans and a carrot, cauliflower and broccoli mix. The Findus vegetable medley includes carrots, broccoli, cauliflower, sugar snap peas and baby corn, making it ideal for stir fries. Additive and preservative free carrot, broccoli and green bean purees packaged in portion controlled five gram pellets are also available.

Visit www.markwellfoods.com.au

5. Bake and fry, Japanese-style Kikkoman’s new Panko breadcrumbs are made in the authentic Japanese way - from bread that is baked by passing an electric current through the dough. The breadcrumbs have a rough texture

and large crumb size, allowing them to deliver a crisp coating, yet their lower density means they absorb less fat. The breadcrumbs can be used in a range of both sweet and savoury dishes, from a fried chicken coating to dessert crumble topping.

See www.kikkoman.com.au

6. New Japanese beer Virtual beer supplier Asian Beer Online has added Orion Premium Draft Beer to its product offering. Described as the ‘champagne of beers,’ the craft beer is low in bitterness and evokes mild citrus, grassy and biscuit malt flavours.

It is both produced and bottled at Orion’s brewery, which is situated on the sub-tropical Japanese island of Okinawa.

Visit www.asianbeeronline.com.au to find out more about the product.

Contact sales@asianbeer.com.au if are interested in stocking the beer in your venue.

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hospitalitydiary MARCH 13-16, Taste of Sydney.

For four days, restaurant festival Taste of Sydney returns to Centennial Park.

Over 15 of the city’s greatest restaurants including Aki’s, Popolo, Longrain, Efendy, Muse Restaurant, Biota Dining and Jonah’s at Whale Beach will fashion special menus of tasting dishes for the event, including ‘icon dishes’ crafted by the chefs to specially reflect their philosophy and showcase seasonal and premium ingredients.

In addition, tasting masterclasses, cooking schools and chef demonstrations will

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be delivered by leading chefs and industry experts throughout festival.

The Dilmah Chef’s Skillery will feature a line-up of local and international chefs who will provide guidance on a range of topics including how to fillet a fish, successfully pair flavours and perfect your knife skills.

Chefs and food experts will also offer their views on the world of food, discussing current topics such as sustainability, the growing interest in ‘paddock to plate’ and the science of cooking.

Head to www.tasteofsydney.com.au

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