Hospitality Magazine May 2013

No.694 May 2013

hospitalitymagazine.com.au

foodservice

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accommodation

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beverage

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management

Baking up

success The rise and rise of the new breed of bakery businesses

Print Post Approved PP349181/00109

Savings in the washup Dishwasher innovation boosts kitchen efficiency

ForTiFy me The Aussie winemakers on a mission to educate

Foodservice Australia

Check out our special preview of this important event

Desperately seeking staff?

How to recruit and keep your valuable assets

PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au Ph: (02) 8484 0607 EDITOR Rosemary Ryan Ph: (02) 8484 0880 rosemary.ryan@cirrusmedia.com.au JOURNALIST Brea Carter Ph: (02) 8484 0661 brea.carter@cirrusmedia.com.au CONTRIBUTORS Christine Salins Ken Burgin Tony Berry GRAPHIC DESIGNER Rizwan Nawaz Ph: (02) 8484 0622 rizwan.nawaz@cirrusmedia.com.au ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 8484 0642 Fax: (02) 8484 0915 rhonnie.merry@cirrusmedia.com.au PRODUCTION DIRECTOR Troy Stevens Ph: (02) 8484 0748 troy.stevens@cirrusmedia.com.au PRODUCTION CO-ORDINATOR Laura Panameno Ph: (02) 8484 0772 laura.panameno@cirrusmedia. com.au SUBSCRIPTIONS Ph: 1300 360 126 ONE YEAR: $132.00 incl GST TWO YEARS: $220.00 incl GST

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Editor’s Note HERE we are with the half way mark of the year almost in sight. What are the trends that are emerging? What will we look back on and say, ‘Yes that was the year of’?

Well, one of them must be what’s happening in bakery and patisserie. Over the last year we’ve been seeing some serious activity in the growth of foodservice businesses that at their heart have a dedication to high quality artisan bakery products, from the best pork sausage rolls to delicious fresh donuts that turn

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.

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hospitality | may 2013

with its new restaurant in Sydney’s busy Potts Point restaurant strip that also places its great bakery products at the heart of its menu.

These are businesses that have definitely recognised the new reality in foodservice in Australia giving people the authentic, fresh and good value dining opportunities they’re looking for served up with a pinch of funky surrounds, some fun personality and down to earth but professional service. I can’t wait to see the next step.

Rosemary Ryan

contents 6 NEWS

35 MANAGEMENT

Times tough but confident future ahead, says report.

Chocolate champ eyes Paris.

How to recruit the best staff - and keep them.

8 NEW OPENINGS

Your hospitality management dilemmas solved.

Latest hospitality arrivals opening their doors.

10 WORKPLACE ISSUES

36 DR HOSPITALITY

37 SHELFSPACE

vations driving efficiencies.

17 FOODSERVICE AUSTRALIA 2013 Our special guide to this big foodservice event.

25 BAKING UP SUCCESS The rise of the new breed of bakery businesses.

What’s the definition of a small business?

Check out the latest new foodservice products on the market.

12 BEVERAGES

Features

Latest in packaging ideas and innovation.

14 WASHUP SAVINGS

33 HOTELEX SHANGHAI

The latest dishwashing inno-

What was on show this year?

Australian fortified wine makers on a mission to educate drinkers.

Average Net Distribution Period ending Sept ‘12 - 13,959

normally health conscious hipsters into drooling devotees prepared to get up early or queue out the door of these leaders in this category.

They’re names like Bourke Street Bakery and Sonoma that have driven the rise and respect of well made, rustic and charming bakery products, and also newcomers to the category like the dynamic Movida that are taking the category to the next level.

They’re the companies who we’re featuring in this issue in our cover story look-

ing at this category that over the last year has been one of the foodservice segments to watch, and they’ve ramped things up again this year.

Sonoma for example has recently announced it’s got high profile chefs Jared Ingersoll and Alex Herbert on board as part of its strategy to further extend its beautiful and much sought after bakery products into a full foodservice café offering. Kind of the reverse of restaurants who are also extending their offering into take-away.

Meanwhile, Bourke Street Bakery is also extending the brand’s reputation for quality and authenticity into dinner

31 WHAT’S IN THE BOX?

ON THE COVER: On the cover of this month’s issue are Paul Allam and David McGuinness, the dynamic duo behind Sydney’s iconic Bourke Street Bakery, the business that has almost a cult following amongst lovers of its beautiful artisan bakery products in Sydney. From their pork and fennel sausage rolls to their lamingtons, they have devotees queuing out their doors for their delicious rustic range.

Allam and McGuinness feature in our story starting on page 25 looking

at the new generation of bakery and patisserie businesses that are using the ever-growing consumer demand for authentic and quality bakery products from sourdough to delicious donuts to expand and grow.

They’re doing it with a constant commitment to delivering consistently excellent products combined with great service and enthusiasm.

It’s one of the trends to follow in 2013 and beyond.

hospitalitymagazine.com.au

Australian born and bread At Tip Top Foodservice we are dedicated to providing foodservice professionals with a wide range of quality baked goods that are cost effective, convenient and versatile.

Our nationwide network of bakeries produce over one million baked goods a day to ensure that product is delivered daily to you.

Our extensive bread portfolio ranges from everyday to premium, par-bake to snacking, and even a range of cakes. Whether you’re providing sandwiches at a café, or catering for a large event, we have a product to meet your needs from trusted brands your customers know and love.

That’s why we’re Australia’s bakery.

For more information about our products, visit tiptop-foodservice.com.au or call 1800 086 926.

® Registered trade mark of George Weston Foods Limited. All rights reserved.

newsonline

NZ hotel quick to grab opportunities in gay marriage decision One New Zealand hotel has been speedy off the mark to promote itself to the Australian market as a perfect wedding venue following the legalisation of same-sex marriage by the parliament there. Just two days after the legislation was passed Accor’s Grand Mercure Puka Park, on the Coromandel Coast (pictured below) sent out a media release with the headline “Come one come all. Come to New Zealand and be married” welcoming the move and promoting its wedding packages”.

Crowd funding success story for bar group The cocktail group behind the award-winning bar Eau de Vie are over the moon about the success of a crowd funding project to raise money to publish a cocktail book. The Speakeasy Group launched the campaign on April 16 and in less than two days had raised the $12,000 target for the release of the Eau de Vie Cocktail book. It was up to $18,537 with still 18 days to go. The company, which also operates Sydney’s The Roosevelt and the Bottleneck, used crowd-funding site Indiegogo to raise the funds.

Local distillery to produce Margaret River’s first whiskey Already a mecca for wine and beer, WA’s Margaret River region may soon be making a name for itself in the whiskey market. Local distillery, The Grove Experience, laid down the region’s first single malt whiskey earlier this year. The distiller’s head of production, Nick Hughes, said preliminary tastings were a success, but the whiskey is expected to stay in the barrel for at least three years before an official release.

Jacksons on George owner in receivership The Sydney pub group whose venues include the high profile Jacksons on George has gone into receivership. PPB Advisory was appointed as receivers for the J&J O’Brien group of companies by the ANZ bank. As well as Jacksons on George, the group owns and operates the Belvedere Hotel in the Sydney CBD, and the Cohibar and The Watershed Hotel venues in Darling Harbour under a leasehold arrangement Jacksons on George has been in the news lately in relation to the death of a patron at the venue.

Get the latest news at www.hospitalitymagazine.com.au

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hospitality | may 2013

Positives and challenges ahead for foodservice, report shows The foodservice indusTry is torn in its views on penalty rates, more than half are confident about the future of the foodservice, but for many making a profit is a challenge.

These are some of the industry insights revealed in the latest state of the foodservice nation report just released. conducted by Bi international via its foodservice rewards program the 2013 report surveyed foodservice operators who are involved in the program. it queried foodservice businesses on issues from their opinions on the penalty rate debate in Australia, to trends in the prices they’re charging on their menus.

While the survey revealed that rising costs have hit most in the foodservice industry, most people said they were feeling positive about the future growth of the industry and the economy in general.

Asked how they rate their confidence in the industry to grow in the next 12 months almost half (49 per cent) said they were very confident/confident while 12 per cent said they were not confident and 39 per cent were “neutral”.

When it came to the economy, 56 per cent said they were very confident/confident that there would be growth in the coming period. recruiting staff came through as a key challenge for operators with 61 per cent saying it was difficult/extremely difficult to find new staff while 30

image: Thinkstock

in brief

per cent said the skills shortage had stopped them from being able to grow their business. on the controversial issue of penalty rates paid to employees in the industy there was a mixed response - while 45 per cent said they supported the move to reduce penalty rates, 37 per cent said they didn’t. A further 18 per cent were “unsure”. one of the operators surveyed said they believed staff deserve extra for working on weekends and public holidays when others don’t, while another said public holidays make wages “impossible to fund staff”.

What you said How do you rate your confidence in your business to grow in the next 12 months?

• 56% Confident/very confident • 16% Very unconfident/unconfident • 28% neutral

Do you anticipate hiring extra staff in the next 12 months?

• 44% Likely/very likely • 31% Unlikely/very unlikely • 25% Not sure

How would you rate your confidence in the foodservice industry to grow in the next 12 months?

• 49% Very confident/confident • 12% Very unconfident/unconfident • 39% Neutral

Has the skills shortage stopped you from growing your business?

• 50% No • 34% Yes • 15% Unsure

How has the cost of your business changed in the last 12 months?

• 77% Increased • 7% Decreased • 16% Unchanged

Do you support the reduction of penalty rates?

• 45% Yes • 37% No • 18% Unsure

How has your profitability changed over the last 12 months?

• 44% Decreased • 29% Increased • 27% Unchanged

How many hours do you work in your business per week?

• 44.5% Spend 41-60 • 36% Spend more than 60 • 16% Spend 21-40 • 3.5% Less than 20 hours

hospitalitymagazine.com.au

newsonline

On penalty rates • • • • • • • •

•

‘Staff deservice extra for working on public holidays when others do not.’

‘Although I support reducing penalty rates, I think the award should be raised considerably.’

‘Most people in hospitalty are not paid enough. We should be doing all we can to get people into the industry not out.’

‘I think it would be harder to get staff to work weekends without penalty rates.’

‘If consumers want/expect businesses to be available at any hour and offer the best price then you can’t have a penalty rate if it’s normal trade.’

‘Weekend penalty rates are hurting the food industry, especially small business.’

‘Paying an adult dishwasher in excess of $28 per hour on Sunday is madness.’

‘If you work the different hours you should be paid for them, It’s hard enough to get people to work in this industry, with no penalty rates it would be harder.’

‘We’re in the hospitality industry and it’s not nine to five. Therefore there should be a flat rate over seven days at an acceptable pay rate for employer and employee.’

From State of the Foodservice Nation 2013

Aussie chocolate master eyes global title Pastry chef Deniz Karaca image: epicure

AusTrAliAn pAsTry chef deniz Karaca may soon be able to claim he’s the world’s best chocolate master after winning a spot at a global culinary finals in paris. The Melbourne chef was the winner of the 2012-2013 World chocolate Masters Asia pacific region competition held in Taiwan. his entry into the competition followed his Australian national win last year.

Karaca - epicure’s McG culinary centre pastry chef - will now go on to compete against the best in the world in october in the World chocolate Masters, the competition organised by chocolate brands callebaut, cacao Berry and carma.

hospitalitymagazine.com.au

he said heading to paris to compete was a dream come true. “i’m absolutely thrilled that the months of long hours put into my creations have paid off,” he said. “i’ve dreamt about this since i was a teenager.”

The high pressure competition in Taiwan required chefs to create one chocolate showpiece, one moulded praline, one dessert, and one pastry within seven hours. Karaca’s creations using “umami” as inspiration won high praise from jury president, Jean Marc Bernelin. “deniz stood out with his showpiece demonstrating high quality and originality,” he said.

hospitality | may 2013

7

newopenings

crane Bar restaurant

This new Japanese bar, dining and event venue has set up shop in busy Bayswater road dining precinct a hop skip and a jump from sydney’s Kings cross. With talented ex-sake Brisbane chef Taichi ito on board as exec chef its serving Japanese fusion cuisine.

There’s a focus also on cocktails and other beverages with a drink list created by crane’s resident mixologist Thiago santos. co-owner sarah Budge says the offering includes its striking bar design, late night food options and its range of event spaces. it has a 24 hour licence and with a full menu until 2am and a compact menu after that time. Budge said she and the partners’ vision was to create a “series of beautiful and unique spaces that are suited to sydney’s distinct style.”

Have you been to any of our featured restaurants?

Do you know the chef?

Check it out

Join the conversation online to have your say!

Owners: Sarah Budge, David Fedele, and Michael Raft Exec chef: Taichi Ito Where: 32 Bayswater Road, Potts Point, Sydney NSW P: 02 9357 3414 W: www.cranesydney.com

la Mesa

sydney’s la Mesa restaurant has bid its northern beaches location goodbye and crossed the bridge to take up a new position in chinatown.

The venue itself features an eclectic combination of knick knacks that pay homage to pilipino culture. its walls are lined with black and white prints of pilipino people and locations, and a brightly coloured orange wall features a collection of traditional rice hats.

The menu offers an extensive variety of appetisers including a deep fried shrimp, sweet potato, carrot and pumpkin patty dish known as okoy, fried quail eggs and beef tapa. la Mesa’s dessert menu comprises popular pilipino treats.

8

Brunetti

from cakes to chocolates to breads and pizza to gelato, Brunetti has it all, as it fast becomes one of Melbourne’s largest selections of all things italian.

The new venue embraces the atmosphere of the sophisticated and traditional italian cafés of rome with its circular construction, high-ceilings, terrazzo and marble mosaics throughout the interior.

The new venue makes fresh gelati daily in its very own gelataria with more than 40 flavours available. There’s also a panetteria serving freshly baked breads and danishes. on the menu in the restaurant are traditional dishes like tagliatelle al ragu bolognese and linguine alle vongole.

café nice

Tucked away just around the corner from the hustle and bustle of sydney’s circular Quay is a little piece of france brought to you by none other than the owners of fratelli fresh.

The design of café nice makes you feel that you’re a world away despite the iconic sydney harbour Bridge views. With french tunes playing and a colour palate of warm yellows and bold blues oozing french charm, it’s an intimate but inviting space. on chef david young’s menu are boucherie dishes like sirloin grille with roast garlic and crème fraiche or roast lamb rump with smoked aubergine, green olive and almond tapenade, and for dessert chocolat noir mousse with cocoa nib brittle.

Check it out

Check it out

Check it out

Owners: Raquel and Rey San Juan Chef: Rey San Juan Where: Level 1, 19 Goulburn St, Chinatown P: 1300 800 835 W: www.facebook.com/ LamesaRestaurantPhilippineCuisine

Owners: Fabio Angelé and Yuri Angelé Chef: Giuseppe Santoro Where: 380 Lygon Street Carlton Seats: 400 P: 03 9347 2801 W: brunetticaffe.com

Owners: Barry McDonald and Nina Graveli Chef: David Young Where: 2 Phillip Street, Sydney P: 02 8248 9600 W: www.fratellifresh.com.au/

hospitality | may 2013

hospitalitymagazine.com.au

Introducing the new innovative cooked range of products for the food services industry “Available in a great variety of flavours M&J Chicken’s ready cooked char-grilled chicken breast is the perfect solution for creating quick salads, wraps or serving up a fabulous meal” - Eddie Cofie (Executive Chef)

Chargrilled Chicken Breast (comes in natural, tandoori and lemon & herb flavour)

www.mandjchickens.com.au

workplaceissues

Images: Thinkstock

Small business or big business?

Then definition of what actually constitutes a small business when it comes to workplace law legislation has undergone some changes over the years. Here the workplace relations team from Restaurant and Catering Australia clarifies the current situation.

I

n workplace relations, and more allowing business size to be calculated broadly speaking the business sector, based on a ‘headcount’. there exists a demarcation between Pertaining to unfair dismissal, calcusmall businesses, and larger busi- lating business size is a vital component nesses. Legislatively, this demarcation is of such a claim. Access to unfair disdefined. It provides special concessions missal claims is restricted in relation to for small business operators in order to minimum engagement periods. cater for the unique challenges inherent The Fair Work Act 2009 contains in businesses of that size. the following requirements in respect to Over the years the formal defini- minimum employment periods: tion of small business has varied. Under “The minimum employment period is: the Workplace Relations Amendment (a) if the employer is not a small business (Workchoices) Act (2005) small busiemployer — six months ending at the ness was defined as businesses with earlier of the following times: fewer than 100 employees. The Fair (i) the time when the person is given Work Act (2009) altered this definition notice of the dismissal; to businesses with 15 or less full-time (ii) immediately before the dismissequivalent employees. In a 2011 amendal; or A Dthe _ calculation HOS NUT O C Twas _ 1varied, 2 . p d f(b) ifPthe a gemployer e 1 2is 6a /small 0 9 business / 1 2 , ment process

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hospitality | may 2013

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workplaceissues

employer — one year ending at that time.”

Simply put, small business employees can access the unfair dismissal claims process after completing 12 months minimum engagement, whilst large business employees have a minimum engagement period of just six months.

Further, unfair dismissal is limited to full-time/part-time employees, and casual employees who work on a ‘regular and systematic’ basis who can reasonably expect on-going employment.

In determining whether a casual employee qualifies as a regular and systematic employee, a key factor is their period of service. In Cori Ponce v DJT Management (2010) the Fair Work Australia Tribunal identifies the legislative change removing short term casuals as an exemption to unfair dismissal. As the determination stated, “the minimum employment period for regular and systematic casuals in the Fair Work Act is 1 the2 same 0 1 3as- for 0 4 1 5 Temployees”.

0 9 : 4 1 : 0 6 + 1 0 : 0 0 all- other

In a recent case before the Fair Work Commission in Harrison Smith v City of Stonnington (2013) it was determined that the period of service pertinent to ‘regular and systematic’ service is in line with the minimum engagement period - six months for large business and twelve months for small business. Meaning in short, that casual employees are not required to work for a minimum of 12 months on a regular and systematic basis before access to unfair dismissal is granted.

This presents a theoretical problem, one which has not been resolved through case law at this point. The definition of small business is calculated through a headcount of fifteen or less employees.

The appropriate definitions are by their very nature predicated upon the definition of each other.

Accordingly, it’s advisable for small business employers to seek advice before conceding to demands by casual employees in respect to unfair dismissal claims.

‘Small business employees can access the unfair dismissal claims process after completing 12 months minimum engagement.’

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This article was written by the Workplace Relations Team at Restaurant & Catering Australia. You can contact them for more information at 1300 722 878.

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members a decade of saving and certainty in an ever-changing world. Like all super funds, investment management fees also apply. So if you’re one of Australia’s one million HOSTPLUS members, chill. If not, visit us at hostplus.com.au or call 1300 HOSTPLUS (1300 467 875), 8am – 8pm, Monday to Friday.

The Fee Freeze Guarantee is applicable to HOSTPLUS core and personal products only. 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, 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 THEDMGROUP HOST7378/HM/FF

HOST7378_FeeFreeze_122x200mm_HMFF_HP_02.indd 1 hospitalitymagazine.com.au

12/04/13 9:22 AM hospitality | may 2013

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beverageimbibe

Fortify yourself The way Australians enjoy fortified wines is changing - and not a moment too soon for some of our awardwinning winemakers who are on a mission to educate drinkers about these delicious drops, writes Christine Salins.

W

endy Killeen cringes when she hears people refer to fortified wines as dessert wines. Even more ghastly, she says, is when they are called liqueurs.

“Rutherglen muscat and topaque should be revered as Australia’s truly great wine style and given as much respect as the other truly great drink styles around the world,” said the chief executive officer of Stanton and Killeen Wines. “Let’s drink these wines with a bit of imagination.”

Killeen is on a mission to introduce people to different ways of enjoying muscat and topaque, and to educate uninitiated drinkers who still “hover over old-fashioned images” of fortified wine.

“We’re madly trying to get the word out that our gorgeous, luscious, complex wine styles can be matched with so many different food styles,” said Killeen.

“Over the past 18 months, we’ve taken our wines to dinner on many occasions. What I’ve found is [that] people are excited when they’re educated. Discovering a new wine and food experience can be a revelation. We’ve introduced people to the joys of Pheasant Farm paté and Rutherglen topaque, classic topaque matched to a platter of pecorino and poached pears, and vintage port with Portuguese-inspired pork loin.”

Killeen said her son’s favourite match is Tim Tams with classic muscat - he bites the corners off and sucks the muscat through the biscuit. “It’s a boy thing but I believe it’s delicious,” she said.

These great wines are part of Australian history, said Killeen, and although their popularity is growing, she’s still often disillusioned by people’s perceptions. “I read an advertisement in a newspaper recently inviting readers to a tasting of 50-year-old whiskies,” she said. “The entire ad focused on the age and speciality of whisky that had been lovingly nurtured for 50 years in a romanticlooking Scottish distillery. I said, ‘How come we don’t have that sort of glam

12

hospitality | may 2013

surrrounding our wine style?’

We have 50-year-old material nurtured in our cellar.”

Fellow Rutherglen producer, Morris Wines, has been nurturing its fortifieds even longer. The company dates back to 1859, with fifth generation winemaker David Morris still involved.

Morris’s Old Premium Liqueur Muscat is rich and luscious with a rancio complexity providing lingering flavours.

Unusually and significantly, it and Morris’s Old Premium Liqueur Tokay tied for a trophy at the Sydney Royal Wine Show in February.

Also starring on the show circuit is Baileys of Glenrowan, which had a 96 per cent strike rate in the seven national shows in 2012, scoring two trophies, 14 gold medals and eight silver.

Not only is it succeeding on the show circuit, but sales are also increasing and the company is exporting again to the UK and Europe, said senior winemaker, Paul Dahlenburg. He agrees with Killeen that fortifieds deserve more recognition. “Muscat and topaque are unique Australian styles,” he said. “We should celebrate that we’re world-re-

nowned for these wines.”

At Baileys’ Old Block Café, they make coffee with a shot of topaque. “We also do muscat with tonic water, ice, a lime slice and mint. Something for before or after lunch.”

Baileys’ muscat style isn’t as dense as the Morris wine.

Dahlenburg is tinkPerfect match: Seppelt is promoting ering with the style the pairing of food and fortifieds. in a bid to appeal to Image: Seppelt a broader audience. By picking earlier, he’s aiming for a wine that’s slightly lower in alcohol than the 17.5 per cent to 18 per cent alcohol that’s the norm for fortifieds. “We’re looking at producing a fresher younger style of muscat,” he said. “From the 2014 vintage on, we’re hoping to produce a muscat that’s brighter and full of aromatics.”

In the Barossa Valley, Seppeltsfield Wines has introduced a fortified wine and canapé tasting to demonstrate their diversity. Sales and marketing manager Chad Elson said it’s aimed at “educating people in an entertaining way about the flexibility of some of these wines”.

In the Seppeltsfield tasting, the six wines in its Solero Collection are served with an oak barrel stave containing six tasting spoons of matched food designed by chef Owen Andrews. “The great thing about [the food matches] is that they’re not too technically inclined,” said Elson.

“The real drier styles of sherry, or apera as it’s known now, tend to appeal to only those who love sherry but by matching them with anchovy and crouton, the interest in them has increased.”

With what Elson describes as “a bit of left of field thinking”, he and Andrews also came up with recipes for cocktails using the wines in the collection which Elson describes as the “spice rack of fortifieds”. “Using that terminology encourages people to use these wines in On a mission: Stanton and Killeen’s ways they mightn’t have thought of beWendy Killeen and vigneron son Simon.

Image: Stanton and Killeen fore,” he said.

‘I said, ‘How come we don’t have that sort of glam surrounding our wine style?’.’

hospitalitymagazine.com.au

Image: Thinkstock

dishwashing

Technology delivering

washup savings

Developing new technologies to improve the operation and cut the costs of dishwashing is high on the agenda for the makers of these workhorses of foodservice operations. By Rosemary Ryan

W

hen it comes to the most invaluable pieces of equipment in foodservice, the dishwasher is hard to beat.

But it’s also one of the most expensive in terms of running costs – the wash up is a potential money pit for businesses.

With cost cutting, labour saving and energy conservation one of the big focuses for foodservice operators, the manufacturers of equipment servicing them are keenly focused on constantly developing new machines to meet those needs - particularly in the warewashing category.

Continuing innovation in the category means there are more and more efficient and cost effective equipment options arriving on the market that can translate into significant bottomline savings for operators.

Today’s dishwashing machines are incorporating technology such as heat recovery components and ventless systems to help save energy costs by using the heat generated by the machine, and new developments in nozzles and spray patterns that have helped reduce the amount of water needed, which then translates into less energy and chemical used, while still guaranteeing a quality result.

In the past few years there has also been a big focus by the major manufacturers of developing more intelligent machines that can automatically meas-

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hospitality | may 2013

ure and respond to volume and soil amounts, as well as act to troubleshoot any problems within the machine.

Today’s dishwashers are smarter, using intelligent controls that can self adjust cleaning time, chemical use and water temperature and constantly monitor the operation of the machine.

Also in the horizon are hi-tech machines that can deliver a high quality wash using just water.

Leading Australian foodservice consultant Ken Sangster says the dishwashing equipment available to the foodservice industry is being refined every year with the result being significant potential benefits for operators in terms of savings on running costs because of the reductions in water and energy, and labour.

They are savings that can mean the best performing machines can pay for themselves in a short time, he says.

“They really are becoming very intelligent machines,” Sangster says. “At the top end of these machines water use and so detergent use is being absolutely reduced, but the quality of the wash is high – so the number of rejects is very low,” he says.

“Plus the longevity of these machines is much higher. Everything runs as efficiently as possible because these top end premium machines will tell you when there’s a problem so that means the

‘We were able to go from a triple rinse to a dual rinse and still deliver the same result.’

problem can be rectified for a minimum cost and it doesn’t develop into a problem that’s going to cost a lot of money.

“They are becoming very sophisticated in regards to maintenance and troubleshooting and physical repair. Some of the better machines will actually call a technician literally on the phone when they have a problem with themselves.

“The latest Meiko flight machine has user identification so areas that are required to be cleaned by the operator daily are identified through colour coding which I think is very clever.

Sangster identified ventless technology - where exhaust hoods are built into dish-

hospitalitymagazine.com.au

dishwashing

washers so there’s no need for the installation of an exhaust system - as one of the areas of innovation in the past year or two, as well as the improvement in the performance of undercounter dishwashers.

There’s much interest at the moment in a new dishwasher from Winterhalter that will have its official launch here in June. Winterhalter Australia’s national sales manager Paul Hambridge would not reveal details but says the focus of the company has always been on developing better and more efficient machines for the market. “Water use and energy use has been the focus and it still is but it really is also very much about ensuring you’re delivering the right result to the customer,” Hambridge says.

“Delivering that result is just as important as not using a lot of water. What you are trying to do is get the best wash result in the smallest amount of time with the least amount of damage to the product that you are washing.”

Hambridge says Winterhalter’s recent improvements to its MTR range of conveyor dishwashers had delivered a 30 per cent increase in the efficiency of the machine’s rinse operation. “We redesigned the delivery of the wash fans so the actual wash pattern is more effective,” he says. “We were able to go from a triple rinse to a dual rinse and still deliver the same result. We basically changed the way the rinse rinse water is delivered and the geometry of the delivery of that.

“It optimised the jet positions and jet geometry so you get better water consumption – and of course the less water you use, the less rinse aid.”

Hambridge says in a major catering operation the change could save more than 227,000 litres of water a year.

“Even in one of our basic 100 rack per hour machines it can use 100 litres less

per hour and that will equate to around $20,000 a year in savings,” he says. “So you can be paying for itself in a year.”

One of Winterhalter’s most recent innovations – its reverse osmosis RoMatik glasswasher is proving popular in the market because of the labour saving benefits it offers operators. “Because of the result it delivers it means it’s reducing their labour by one person a shift,” says Hambridge. “It’s a person that can be utilised in other areas rather than looking after the mundane stuff like polishing glasses. It’s making their business more profitable, that’s the bottomline. If you can save that money it’s money you can invest in other areas of the business.”

The reliability and ease of use of the new generation of dishwashers coming on to the market can also be a boon to operators.

Stoddart is about to unveil the latest new Electrolux hood type machine range to the Australian market which as well as being energy efficient features the benefits of an atmospheric rinse circuit. While this is something you’ll find in premium machines, the new Electrolux Green and Clean machines make it available in a less expensive unit, says Shane Smith national product manager for Electrolux at Stoddart.

He says the atmospheric rinse circuit means sanitisation in the dishwashing cycle can be guaranteed regardless of the water inlet pressure conditions. “Most machines in the market use what we call a pressure rinse circuit for sanitisation,” says Smith. “With a pressure rinse circuit the correct sanitisation can’t be guaranteed because of the changes in water pressure that you can get. But with the atmospheric circuit the pressure and constant high temperature is always achieved for 84 degrees of the full 15 minutes of rinsing.”

Upgraded MTR dishwasher Image: Winterhalter

hospitalitymagazine.com.au

hospitality | may 2013

15

dishwashing

CATERING EQUIPMENT SYSTEMS

Jeros-Utensil Washers

How to choose Installing the latest dishwashing equipment can be cost effective, save labour and conserve energy.

Offer the best choice for all your washing needs

But it’s not a case of one size fits all. Here are some points to keep in mind to decide on the dishwasher for you.

• Look at your usage. How many baskets are you washing a day?

• How long do you want the dishwasher to last? Investing in a more premium machine that has more longevity is going to last can be a better option in the long run.

• What are the energy and water savings the machine you are

The Jeros Utensil Washers have a unique lid construction and provide outstanding wash results in a very compact space.

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16

hospitality | may 2013

The new Electrolux machine also takes the developments in self cleaning in dishwashers another step. Smith said the new Clean and Green machines feature a device that will descale a machine, solving an issue that can be a big problem in some parts of Australia and can lead to a decrease in the machine’s performance and malfunction. “Electrolux has designed what is a zero lime scale device – it’s like a detergent pump and it directly feeds a solution into the boiler where no one can easily get to without using a service agent.

“So once a week or once every month or so, depending on hard your water is, the operator just presses the lime scale device and it draws either vinegar of the lime scale solution into the boiler and it goes through a cycle to clean the boiler. It then disperses in into the machine and gets rid of any sediment.”

Smith says when a boiler isn’t descaled regularly it can lead to a drop in

•

buying will give your business?

Ask the sales rep to calculate the savings the machine can deliver.

Manufacturers have identified the biggest cost in dishwashers over their lifetime is not the cost of the machine but the chemicals, water and energy it uses. Get them to put the numbers on the table.

What’s the life cycle pay back?

How well insulated is it? An insulated machine will save money on air conditioning and cut kitchen noise levels.

efficiency and element damage. However, the difficult process of descaling means it’s now always done as often as needed. “If you’ve got your elements encased in calcium it chews more energy,” Smith says. “And normally you know when you’ve got a scale issue because the element lets go. When you go to replace the element you see that the boiler is full of scale.”

But the next big development in the category that’s being predicted to be not that far away is dishwashing machines that can operate effectively just using water.

“The next big innovation we are looking for is dishwashers that will wash without detergent,” says Ken Sangster.

“They’re working on machines now that use electrolysed water. Those sorts of units are under testing by all the major manufacturers now.

“They are very hush hush about it but it will be the next big innovation in dishwashers.”

‘These units are under testing by the major manufacturers.

They are very hush hush about it but it will be the next big thing.’

hospitalitymagazine.com.au

Brought to you by

foodservice AUSTRALIA 2013

R O Y A L

E X H I B I T I O N

B U I L D I N G .

bite

M E L B O U R N E

Take a

Head inside our special preview of the big Foodservice Australia expo that kicks off next month.

J U N E

2 – 4

foodserviceaustralia2013

Is that goat in your pie?

Foodservice Australia lands in Melbourne This major foodservice expo is bigger than ever and gearing up to deliver a not to be missed opportunity to grab some new ideas, and network with your peers.

W

hat do you get when you put one of Australia’s most important foodservice trade events together with a Melbourne icon when it comes to exhibition spaces? Something spectacular and not to be missed that’s what.

The annual Foodservice Australia show opens its doors on June 2, this year in Melbourne, and for the first time is being staged at the beautiful Royal Exhibition Building in Carlton.

Once again over three big days the show will be bringing not just a line up of more than 130 of the top suppliers to the Australian foodservice industry - from the latest in equipment and technology to fresh produce and beverages - but also an exciting line up of

events including live cooking competitions, culinary demonstrations and bakery workshops presented by some of the best in the business.

Headlining the event menu is the annual Chef of the Year competition that again is offering a juicy $10,000 for the chef who can stand the heat of the competition kitchen the best. As well there’s the Global Pizza Challenge, the search for Australia’s best pies and a test of our best chocolate masters.

There’s also the business seminar program in the Restaurant Theatre running throughout the show and featuring leaders of the hospitality industry discussing and debating some of the key issues facing the market and sharing their invaluable knowledge.

The show’s director Timothy Collett said the 2013 show is focused on delivering highly relevant suppliers and information to the foodservant market. “It’s heaven for chefs and food operators looking for new products, new supplies and new inspiration,” he said.

The details What: Foodservice Australia When: June 2-4, 10am to 5pm Where: Royal Exhibition Building, Carlton Register: Get free entry by registering at www.foodserviceaustralia.com

AuSTRAlIAnS love a pie but have you ever had a goat pie? Well, around the country some of our top bakers are now turning their minds to this little delight.

This year at the popular Australia’s Best Pie competition at Foodservice Australia a new section has been included as part of meat and livestock Australia’s strategy to encourage chefs to consider goat for their menus.

Competition organiser Tony Smith said there had been some interesting reactions from bakers about the new category. “It seems to have thrown a few people so its going to be very interesting to see what they come up with,” Smith said.

All eyes will be on champion new South Wales baker Clete o’Brien from Western Australia’s award-winning Denmark Bakery. o’Brien took out the top overall champion pie prize last year with his Chunky Beefy Pie. The judges choose the top pie of the show from the winners of all the category champions. See more at www.abpc.com.au

Maestros of chocolate take the challenge TuRn molTEn chocolate into a spectacular centrepiece in nine hours, from scratch. That’s the challenge facing some of our finest chocolate masters at this year’s Foodservice Australia.

In a new event for the show this year six of our leading pastry chefs who are chocolate specialists have been selected to do battle against the clock and each other in the competition that will take place live on the show floor.

The high pressure event is the brain child of Kirsten Tibballs,

hospitalitymagazine.com.au

director of the Savour Chocolate and Patisserie School which is presenting the event along with chocolate maker Callebaut.

With the theme “origami”, the competition offers a big challenge to the chefs because they are unable to do any preparation of elements of their showpiece before they kick off at 7am on June 2.

“That’s the big difference, and something we’ve never had in Australia - having to produce everything from scratch with nothing pre-prepared,” said Tibballs. “It’s a

huge, really, really huge challenge. most of the team will have been training for a year for this.”

The six chocolate experts taking part include Bec Carins (Savour Chocolate and Patisserie School), Elaine Young (Cacao Fine Chocolates), Angelo Roche (le Cordon Bleu), Ben Haslett (Jupiters Casino), Dhammika Hettiarachchi (RACV Club), and Kye lim (Burch & Purchese).

Tibbals said they’d been selected based on their prior competition experience.

hospitality | may 2013

19

foodserviceaustralia2013

$10,000 prize up for grabs in chef battle The Chef of the Year competition is on again at foodservice Australia with 24 of some of Australia’s best chefs going head to head in a battle for the $10,000 prize.

Competition organiser Gary farrell says this year the aim is to make the competition even more challenging for the competitors - and entertaining for the audience.

“This is a competition that’s about raw talent,” says farrell. “It’s designed to give the chefs the chance to really show what they’ve got and how good they are at working under a bit of pressure. It’s a very equal playing field – there are four boxes to choose from and then it’s just their skills and their approach that can get them through.”

The list of chefs who’ve entered this year to take the challenge includes top names like Matthew McCool H Ode0 cuisine, 5 1 3 _ Shangri 0 0 0 _ La A Chotel), E (chef

Gabriele Olivieri (head chef, Bottega), Braden White (sous chef, Stokehouse Brisbane), Daniel Wilson (head chef/ owner, huxtable), Yik Tan. (Nobu Melbourne), Matthew Weller (sous chef, Wildfire), Nick Creswick (head chef, Libertine) and John Ayala (head chef, Richmond hill Café). each have an hour to prepare two dishes for the judges from a mystery box of ingredients revealed just before they have to get cooking in the very public kitchen right on the show floor.

The younger generation of chefs also get to face off as part of the competition with the Apprentice of the Year competition that will run alongside the senior chef event. Taking place on June 4, live on the floor, it’s this year a knock out style event. They first have to watch a demonstration by a senior chef before then hitting the 1 2 0to1recreate 3 - 0 4the - dishes.

2 2 T1 3 : 4 kitchen

Who’s our best pizza maker?

Pizza is one of the most popular food items on earth - there’s no denying it. But who’s australia’s best pizzaiolo?

Once again that question will be answered with the running of the australian Global Pizza Challenge competition at Foodservice australia.

Competitors will go head to head in the live cook off all with the hope of grabbing the title and getting the chance to compete against the best pizzaioli in the world next year. an aussie, simon Best from Mooloolaba’s augellos restaurant, currently holds the GPC world title having beaten competitors from italy, New zealand and the United states last year to retain the crown he also won the previous year.

Best says he’ll be returning to defend his crown this year but the 4 : 5 4 + 1 0 : 0 0

pressure is on to come up with the winning idea. “if i have something that i know is going to blow everyone out of the water then i feel more confident, its just a case of putting it together,” he said.

“But each time it’s harder because there’s more scrutiny and the quality increases every year.

There’s more pressure for me to come up with something different each time.”

Find out more at www. globalpizzapastachallenge.com

ST O C L I O R U CUT YO 50% O T P U Y B It’s easy with Miracle Fry oil powder, filter machines, filter papers & accessories.

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Reliable on-time delivery guaranteed Call today 1300 555 204 and we can start saving you $$$$ Visit our website www.acefilters.net 20

hospitality | may 2013

hospitalitymagazine.com.au

foodserviceaustralia2013

Who’s on show?

Caterworld

emergencies, and coordinates a response when more than one municipality is involved. Food Safety and Regulatory Activities, Health Protection Branch, Department of Health. Phone 1300 364 352 or email foodsafety@health.vic.gov.au. www.health.vic.gov.au

Stand W20

Chobani Stand F19

Don’t wander aimlessly at the show - use our list of the exhibitors to plan your strategy.

Dimattina Coffee Stand W7

Confoil Australian Hospitality Directory Stand H36

Australian Veggie Gourmet Stand E7

BAS Foods Australia

Ace Filters Australasia Stand W5 Ace Filters is the major filter manufacturer for cooking oil filtration. At the show Ace will be showing its two new oil filter machines and the new 3rd generation magnesium Silicate filtration powder that out performs all other filtration powders at 2/3rd the price. www.acefilters.net.

Stand C24

Birch & Waite Foods Stand K25

Birko Heaters Australia Stand G11

BIS Shrapnel Stand E18

Black Swan Poseidon Dips

Stand C20 Confoil are an Australian owned packaging company. Visit our stand for a range of food packaging – paper baking products, Dualpak paperboard trays and heat sealing equipment for meals to go. We also manufacture and stock the largest range of foil containers in Australia – with HACCP and Quality ISo 9001:2008 accreditations.

Call 1800 786 340. www.confoil.com.au

Easiyo Stand F4

Eco Napkin Stand K22

Edlyn Foods Stand D12

Enterline Stand E35

Eurochef Australia Stand F30

Cookers Bulk Oil Systems Stand D8

F Mayer Imports Stand D31

Deeks Health Bakery Stand B9

Farm Pride Foods Stand D6

Del-Re National

Agserv

Stand G29

Stand W8

Blue Bay Cheese

Alsco

Stand R3

Foodservice Rewards

Stand G23

Boema Coffee Machines

Stand H35

Anchor Foods

Stand E19

Franchise Council of Australia

Stand D24

Borgcraft

Anzco Foods

Stand F25

Stand H33

Carmi Flavors

Australian Baking Business

Stand H32

Stand B25

Caterhire

HO0 5 1 3 _ 0 0 0 _ DOH

Australian Food Research Centre Stand E40

-

1 2 Stand E500

Food Service Machinery

Stand H5

Stand G12

1 3 - 0 4 - 2 2 T1 4 : 3 5

Stand B5

? ?

Department of Health

Stand E31 The Victorian Department of Health has general oversight and administration of the Food Act 1984 (Vic). The Act provides the regulatory framework for the food industry to ensure that food sold in : 5 3 + 1 0 : 0 0 Victoria is safe, suitable and correctly labelled. The department also responds to food incidents and

Fresh Fodder Stand W10

Fressure Foods Stand W21

Frosty Boy Australia Stand H20

Is your business food safe?

To find out visit the Victorian Government’s free online programs for retail food outlets, food service businesses and food handlers.

• FoodSmart: http://foodsmart.vic.gov.au/

• Do food safely: http://dofoodsafely.health.vic.gov.au/

For information about Victoria’s food safety regulations visit: http://www.health.vic.gov.au/foodsafety/

hospitalitymagazine.com.au

hospitality | may 2013

21

foodserviceaustralia2013 Frucor Beverages

Hotmixpro

Lemnos Foods

McCormick Foods

Stand G6

Stand E33

Stand E43

Stand K9

Fudge de Licious

Houstons Farm

Lethborg’s Smallgoods

MCP Technical Plastics

Stand B3

Stand R12

Stand R13

Stand W13

Gelati Sky

Impact Eco Wares

Lindt & Sprungli

Meat & Livestock Australia

Stand W27

Stand R15

Stand E24

Stand F11

Golden Joy Bakeware

Impos Soutions

MEB Foods

Stand B34

Lombard - The Paper People

Stand H19

Stand H25

Stand B30

Gundowring Ice Cream

Independent Fisheries

Mid West Milling

Stand W23

Stand F24

Stand B8

Gwydir Grove Olives

Indya Foods

Misty Gully Smokehouse

Stand R1

Stand W11

Hakka

Inno Seal Australia

Stand G27

Stand B16

Harbin Australia

Innovative Food Equipment

Stand G20

Stand J9

Harvestime Victoria

Jeal Computer Services

Stand F5

Stand J32

HIT Equipment Australia

Jindi Cheese

Stand K19

Stand E43

HLP Controls

JL Lennard

Stand W26

Stand H20

Juremont Food Service

Stand R16

MOI International

M&J Chickens Stand E39 m&J Chickens supplies an extensive range of fresh poultry, cooked ‘ready to eat’ value added products, and specialty gourmet foods to the hospitality, food services and consumer market segments in Australia. These are serviced by processing facilities in Sydney, Brisbane, Townsville, melbourne, Adelaide and Perth. This is a reflection of the owner’s commitment to having the highest quality operations covering the major population centres in Australia. www.mandjchickens.com.au

Stand C9

Kellogg Australia Hospitality Magazine Stand G7 From restaurants and cafes, to hotels and caterers decision makers across the hospitality industry around Australia turn to Hospitality magazine to stay up to date with the latest news, views, and trends in this dynamic and competitive industry.Come and visit the team and pick up HO0 5 1 3 _ 0 0 0 _ P OP your complimentary copy of the latest issue. www.hospitalitymagazine.com.au

Stand H26

Montana Foods Stand E4

My Mac Stand E32

Nullamunjie Olive Oil Stand R6

Oppenheimer Stand F23

Orangeville Pastoral Stand R7

Mackies Asia Pacific

OrderMate POS

Stand C6

Stand B37

Kikkoman Australia

Madame Flavour

Oztank

Stand E12

Stand E3

Stand C10

Kraft Foods

Makmur Enterprises

Pac Food

Stand F12

Stand J33

Stand J20

Krio Krush Basic Foods

Marco Polo Foods

Pac Trading

Stand J25

Stand H24

Stand K11

Kwik Lok

Marine Product Marketing

PAQ - IT Australia

Stand B35

Stand E8

Stand W22

1

Stand F3

2 0 1 3 - 0 5 - 0 3 T1 4 : 4 5 : 2 5 + 1 0 : 0 0

Goodness Superfoods health food products are made from the best natural ingredients and are highly nutritious, delicious and healthy.

In fact the entire range – cereals, porridges, sprinkles, wraps and bars – contains BARLEYmax™ a superior wholegrain.

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Available in Woolworths, Coles and Independent Supermarkets Developed by CSIRO, BARLEYmax™ is a natural, non-genetically modified wholegrain that contains double the fibre and four times more resistant starch compared to oats and wheat. Moreover BARLEYmax™ grain has a low GI which can help regulate blood sugar levels after meals.

If you want to know more, scan this QR code to go to our website For inquiries please contact our Foodservice department at 03 8795 8944. www.goodnesssuperfoods.com.au

22

hospitality | may 2013

hospitalitymagazine.com.au

foodserviceaustralia2013 TM

Peercore IT

SP Exports

Stand D9

Stand G10

Pelican Rouge Stand B28

Perfect Fry Company

Star Foods Stand W3

Stand E6

Steam Australia

PestAway Australia

Stand W24

Stand E9

Phoeniks Stand E28

friendly and sustainable food service disposables

Sweet By Nature Stand B10

Tasmanian Bakeries

WOODEN CUTLERY AND SERVINGWARE

Stand R10

The Dallas Group Magnesol Popina Foods Stand F35 Popina Foods is a privately owned company with over 25 years’ experience in the manufacture and commercialisation of branded, Private label and contract manufactured mueslis, cereals and snack bars. Popina Foods markets the brands Goodness Superfoods, Arnold’s Farm and Heritage mill Australia.

The company’s customer base includes major supermarkets, health food stores and convenience outlets.

For more information, please visit www.popina.com. au and www.goodnesssuperfoods.com.au or phone 03 8795 8900 www.goodnesssuperfoods.com.au www.popina.com.au

Stand J26

The Franklin Cider Company Stand R9

The Fudge Man Stand W4

The Muesli Company Stand D10

The Peppermill Stand C8

Top Hat Fine Foods Stand D33

Primo Smallgoods Stand E42

Princess Pantry Stand W9

Procal Dairies

Uniwell POS Australia Unox - Spido Stand F26

Stand G5

Unox Australia

Pyramid Salt

Stand C12

Stand R4

30+ SUGARCANE PLATES AND BOWLS

Stand W1

Vectron Systems Stand G26

W & P Reedy Stand B32

Ready Bake Stand B23 Ready Bake is Australian manufacturer of quality frozen pastry products established in 1987. our diverse product range includes butter and chocolate shortbread, quiche, savoury pie shells, puff pastry, choux pastry, finger food, and sausage rolls products as well as our Premium Patisserie Collection (Sweet Glass Pastry, Brandy Snap &Tuile Wafer mixes). www.readybake.com.au

Wedderburn Scales Stand H34

BAKE&SERVE BAKING MOULDS William Angliss Institute

Riva Real Easy

Stand F6 William Angliss Institute is the specialist training centre for foods, tourism, hospitality and events. offering a range of flexible learning pathways from short courses and workplace training through to our innovative degree courses, William Angliss Institute inspires people with a passion. For more information head to our website or call 1300 AnGlISS.

Stand D23

www.angliss.edu.au

Rely Services Stand F29

Rinoldi Pasta Stand G24

Royal Wolf Stand K12

Robot Coupe

Winterhalter

Stand E20

Stand D26

Sanitarium

Yarra Valley Jams

Stand D20

Sealed Air Cryovac Stand E16

Seven Hills Tallarook

Stand W25

Zanchi Imports Stand E19

Stand W12

Zeroz

Something Exclusive

Stand E23

Stand W29

Sous Vide Australia Stand F7

hospitalitymagazine.com.au

This list was accurate at the time of publication.

Head to www.foodserviceaustralia.com.au for the latest update.

PLA cups stock and custom printed :: plates :: bowls lunch boxes :: cutlery :: sugarcane napkins :: and more To see our full product range and order visit our stand

STAND #K11 PAC TRADING / GREENMARK

Online: pactrading.com.au greenmarkpack.com.au Toll Free 1300 853 869 Email: info@pactrading.com.au

hospitality | may 2013

23

bakery&patisserie

The

BEST

Image: Bourke Street Bakery

in bakery

Partners in bakery: Paul Allam (left) and David McGuinness.

Image: Bourke Street Bakery

Australia’s bakery scene is in evolution, with the rise of quality artisan bakery operations that are expanding their brands across the foodservice landscape. Brea Carter investigates.

hospitalitymagazine.com.au

T

he humble bakery in Australia has traditionally been well known for its meat pies, lamingtons and loaves of (sometimes quite ordinary) bread. These days though there’s an evolution taking place in bakery and patisserie that’s lifted the category and injected some major growth activity.

It’s being driven by some smart operators who’ve recognised the evergrowing consumer appeal of beautifully

cooked, high-quality bakery and patisserie items and their ability to captivate customers who are hungry for tasty and authentic dining.

Bakers and pastry chefs have been investing a considerable amount of effort and time in creating some sophisticated business models that are modernising popular recipes from the past, with operators expanding their reach and opening multiple outlets including cafes and restaurants.

hospitality | may 2013

25

bakery&patisserie

One of the leaders of the pack in this new breed of bakery businesses is the partnership of Paul Allam and David McGuinness, the dynamic duo behind Sydney’s Bourke Street Bakery, which now has several bakery and cafe locations across Sydney.

Allam and McGuinness spend much of their time concocting new ideas for traditional favourites such as lamingtons and sausage rolls in a bid to add “more of a premium twist” to them. It’s a strategy that’s proving to be a winning formula with customer queues regularly snaking out the doors of their venues.

“At the moment we’re doing a lamington with quince jam and Callebaut chocolate – the sponge is layered with quince jam and then dipped in Callebaut chocolate with raspberry and coated in coconut,” says Allam.

“Traditionally, your local bakery didn’t have the organic flour and they weren’t using quince. It was just packet strawberry.”

Bourke Street Bakery’s sausage rolls – that have their own cult following – have been re-invented in a similar way. “The sausage roll was canteen fodder from my primary school, and we sort of elevated it a little bit by using good mince and adding some fresh ingredients to it,” Allam says. Two of the bakery’s much-loved sausage roll varieties are so in demand Allam says he will never risk taking them off the menu. “We will never get rid of the pork and fennel or lamb and harissa sausage rolls because they are so extremely popular,” he says.

Allam says well-presented products sell particularly well. “The large sourdough, David’s crème brulee tart and the passionfruit meringue tart sell very well – things people tend to eat with their eyes are generally very good sellers,” he says.

The lure and potential of bakeries was recognised by one of Melbourne’s

most successful restaurateurs Frank Camorra. One of his most recent new ventures is a bakery driven by the talents of Michael James, the chef behind the popular bakery items on the menu at Camorra’s chain of Movida restaurants. Their Movida Bakery launched last year and quickly established a loyal customer base from the moment the smell of baking began wafting around the neighbourhood.

James says items like his eccles cakes are strong sellers. “Old school things like the eccles cakes, which are an old Englishstyle food that’s comprised of currants wrapped inside of puff pastry, as well as brownies, cookies and soda bread are selling really well,” he says.

But while drooling customers are snappng these products up, it’s the bakery’s donuts that really have them drooling. James describes them as “a gourmet version of the donut [because] we offer more interesting flavours”. “We

26

hospitality | may 2013

Image: Bourke Street Bakery

‘We’re doing a lamington with quince jam and callebaut chocolate – the sponge is layered with jam and then dipped in Callebaut chocolate...’

Love of tradition: The not so humble lamington at Bourke Street Bakery.

Image: Bourke St Bakery

do salted caramel, lemon curd, rhubarb and custard and strawberries and cream, and we change them around quite a lot,” says James.

“We just had a hot cross bun flavoured donut, too. But the salted caramel donut is by far the most popular flavour. We sell hundreds on weekends.”

hospitalitymagazine.com.au

Paneton Bakery recommends SKOPE The challenge Paneton Bakery produce top quality, raw and frozen pure butter croissants, for customers to proof and bake in their own homes. With their bakery operating 24 hours a day, and demand for supply of their frozen croissants and pastries increasing, Paneton turned to SKOPE who recommended Irinox for a more efficient way to increase production without compromising their renowned product quality.

The solution Paneton worked together with SKOPE to install the Irinox Bakery Day System, one of only a dozen of its size installed worldwide. After just five days of training with SKOPE’s Irinox specialist, all staff, including management were using the Irinox system effectively, with consistency achieved throughout their products, no matter who was in charge of production.

The results SKOPE has given Paneton Bakery a competitive advantage over similar companies.

They can now produce up to 14,000 products per day, without compromising on quality. The Irinox Bakery Day System has enhanced the products flavour profile, reduced additives and increased Paneton’s bake off time by three times over conventional proofing methods.

To find out how you could revolutionise your bakery, contact SKOPE’s Irinox specialist now 0427 029 155.

1800 121 535 skope.com

“The Irinox Bakery Day System has fulfilled all Paneton’s requirements and expectations.”

Dominique Colombie, Owner

Bakers’ Dream Team Maestro Mix bakery equipment and Il Forno deck ovens are designed to perfectly complement each other.

Find a complete range of equipment for your bakery or patisserie: from mixers and pastry sheeters to moulders and ovens.

For more information on your nearest stockist, or to request a complete catalogue of our products, please contact us: VIC/TAS/SA: NSW/ACT: QLD/NT:

0418 332 771 0498 660 888 0447 888 660

www.il-forno.com.au

www.maestromix.com.au

28

hospitality | may 2013

bakery&patisserie

James says Movida has adopted this practice of focusing on the old-style products because people have a soft spot for traditional bakery items. “We like to try out old recipes because they worked a long time ago,” he says. “We just look at making them a little bit more refined – for example with the eccles cake I use puff pastry instead of a rough pastry.”

A number of the bakery’s breads are also steeped in tradition. “I found the recipe for our spelt and honey bread in an old cookbook, and we have soda bread which is again an old school recipe,” explains James.

He says the spelt and honey bread - made using Powlett Hill biodynamic wholemeal - sells incredibly well, and the soda bread is well received in winter because “it is quite a heavy, dense, slightly sweet bread”.

The bakery also offers gluten-free items for its health conscious customers and those with genuine allergies. “When we first started we received a lot of phone calls from people asking if we did gluten free,” James says. “It is something we continue to get asked about quite often, so we do a gluten free bread and we rotate a gluten free cake or slice.”

At the other big name in bakery, Sonoma, founder Andrew Connole, says he’s also seeing increasing health consciousness, and also growing appreciation of quality. “As time’s progressed people have become more aware of products that are healthier for them,” says Connole. “We use organic flour for all the sourdough loaves that we bake, natural leven - which is the sourdough starter - lemon and sea salt. It’s nice and simple.” While the company doesn’t offer 100 per cent gluten free varieties, Connole says his spelt and kamut loaves have a “less complex protein structure so people with wheat and gluten sensitives can digest them”.

Connole believes changing consumer attitudes go hand in hand with the increased demand for authentic sourdough bread in Australia. “I think there has definitely been a sharp increase in the awareness of sourdough bread,” he says. “When we baked our first loaf in September 1998 there wasn’t a lot of it around. These days people are more discerning about what great quality

Frank Camorra

Cult following: The popular Movida Bakery donut.

Image: Movida.

Michael James

‘It’s always about maintaining what has built our business – passion, determination, and just an uncompromising focus on quality and consistency.’

bread is, and white sliced bread is something that’s not as greatly received as an artisan, rustic style loaf of bread.”

Sonoma offers a number of different types of sourdough, including country white, the Sonoma miche, walnut and raisin, polenta, whole wheat, soy and linseed, seeded rye, spelt, kamut and polenta.

Of these, Connole says “the most popular loaves have always been the country white, the soy and linseed and the miche.

The spelt loaf does quite well, too.”

Connole says Sonoma’s business strategy has remained unchanged since 1998 despite major expansion over the years that’s seen the brand expand from just bakeries into a chain of cafes that revolve around its bakery products.

“For me it’s always about maintaining what has built our business - passion, determination, and just an uncompromising focus on quality and consistency,” he says. “There’s no intention to do franchising or anything crazy like that. It’s all about main-

hospitalitymagazine.com.au

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Image: Sonoma

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30

taining the equity of the brand and making the brand as great as it can possibly be.”

Conolle says Sonoma’s recently announced collaboration with leading chefs, Alex Herbert of Bird Cow Fish and Dank Street Depot’s Jared Ingersoll, was driven by this philosophy.

“The opportunity was there and those guys have come on board, and the motivation behind that is to make things at Sonoma as great as they can possibly be,” he says.

“We’ve got Jared increasing the quality of the food in our retail stores, and Alex is involved in that but she is also involved with front of house. She ensures there’s a harmonious blend between an increased quality of the food that we offer and the service we provide.”

Both Sonoma and Bourke Street Bakery are proving the power of bakery products to translate across multiple different settings.

At Sonoma’s six suburban Sydney cafes customers can choose to purchase whole loaves of bread and take them away as they would at a bakery, or they can sit down and select items from its menu as they would in a cafe. Diners can chow down on a menu of sweet and savoury foods including pastries, muesli, toast with various spreads and toppings, tartines, gourmet sandwiches, quiches and quality coffee.

Meanwhile, at the newest Bourke Street Bakery site in Sydney dining mecca of Potts Point, Allam and McGuinness have launched After

hospitality | may 2013

& Guinness® Pie Kit hospitality ad may 2013.indd 1

Bakery heaven: Sonoma is leveraging its much-loved bread to extend into cafe operations.

Image: Sonoma

Hours. From 5pm Tuesday to Saturday the bakery is transformed into a restaurant and wine bar offering its bakery products as well as pate, cheese, salads, antipasti, charcuterie, and slow-roasted meats. Allam says a lot of the product that goes into After Hours is “more of your pastry kitchen restaurant style rather than your bakery style – so we are selling things for $15 instead of five dollars”. “It’s a good use of space we weren’t using in the evening,” he says.

The pair has also recently established another kind of bakery venture – The Bread and Butter project. “It’s a wholesale bakery only, and its mission is to employ and train communities in need,” says Allam. “At the moment we’re employing and training refugees in the art of baking.”

The bakery has core staff and professional bakers, and they equip trainees with the skills and knowledge they require to become professional bakers.

“It’s about putting them into a job. Not only will they have training but support in finding employment,” Allam says.

‘We like to try out old recipes because they worked a long time ago. We just look at making them a little bit more refined.’

hospitalitymagazine.com.au 17/04/2013 12:19:04 PM

Images: Sumo Salad

packagingdesign

What’s in

the box? ( )

With more foodservice operators extending their food businesses into take-away, smart operators are looking for packaging that not only protects food but can also be a marketing tool. By Alexandra E Petri.

T

hroughout the past ten years, take-away packaging has become more than a vehicle to transport food; it’s fast become a tool to implement environmentally-friendly business practices as food operators make the shift from plastic and polystyrene packaging to paper, board and sugar cane pulp products. Operators are also recognising its marketing potential.

Packaging suppliers like Richard Fine, the founder of sustainable packaging company Biopak, say much of this sustainability shift is being driven by consumers. “More and more businesses I think are realising that there’s a strong demand for sustainable packaging because the customers are demanding it,” Fine says. “It’s all about a new economy and a new way of doing business – no longer just looking at a single bottom line, but now looking at the triple bottom line of your business: how much profit you’re making, your environmental impact and your social impact.”

Jean Kevans, the national marketing manager at Sumo Salad agrees, saying that environmentally-friendly packaging is important to, and increasingly

hospitalitymagazine.com.au

demanded by, customers. “Today’s consumers are more environmentally aware and conscious of their carbon footprint,” Kevans says. “It’s no longer just about having a point of difference; it’s now a customer expectation.”

Fine says Biopak aims to create sustainable solutions for foodservice operators by offering take-away packaging that’s made from raw materials like paper and sugarcane pulp. Sugarcane pulp is an agricultural by-product from the sugar refining industry generated by crushing the sugarcane and extracting the excess juice, which can be made into paper and other types of fibres.

Kevans says she’s noticing a trend toward take-away packaging that’s sourced from sugarcane pulp, as well as bamboo products. Sumo Salad, which carries various packaging lines within its business, is now looking at sugarcane pulp-based packaging solutions for its needs. “Our signature pail is made from sustainable materials and has been since they were introduced,” she says. “We are currently in the process of making improvements to our other lines and are looking at the options of sugar cane pulp

packaging, which is 100 per cent biodegradable and unbleached, and 100 per cent recycled cardboard packaging.”

Detpak is another Australian-based supplier that provides a broad range of sustainable packaging solutions.

The company’s group brand manager Marisa Jones says the take-away food industry is a fast-growing sector of the economy. “And I think our customers are starting to realise their packaging is not just a vehicle to serve your food in but can actually enhance the customer experience,” Jones says.

“More [operators] are starting to ask themselves if they are doing the right thing and how they can change their packaging to be more sustainable. Everyone wants to do their bit to make a difference. At the end of the day, if you’re minimising your environmental impact by making good packaging choices, then you’re doing the best you can.”

Detpak supplies packaging products sourced from compostable materials like paper and board, but is also looking at more ways to increase their products’ sustainability. “Now we are also seeing even more of a shift in the environment

‘Customers are starting to realise packaging is not just a vehicle to serve your food in but can actually enhance the customer experience.’

hospitality | may 2013

31

packagingdesign

Sustainable packaging from Sumo Salad.

area so that it isn’t just paper and board, but people looking at well, ‘What’s the lining – is there a lining on the product?’, says Jones. “And if there’s a lining on the product, can we change it to be a compostable biofilm lining, so now we have a range of products that does do that exact thing.”

Detpak offers a ripple-wrap around cup that was made from paper and board with a thin plastic lining to hold hot liquids. In the move to be more sustainable, they’ve now replaced that plastic lining with a biofilm lining, offering operators the choice to purchase a 100 O 0 compostable 5 1 3 _ 0 0 take-away 0 _ C O N coffee 1 perHcent

cup for their business.

Jones says that she believes the rise in sustainable, innovative branded packaging is driven by consumer demands for an environmentally-friendly product but also by the intense competition in the foodservice marketplace.

“It’s a very competitive market out there and there is a real growth in franchising,” she says. “And with that growth in franchising comes the need to differentiate your brand and to have consistency in every touch point of your brand.

Packaging is a major component of that because it’s what you serve your food in, and what people walk away with.”

Biopak’s Richard Fine says the sustainable packaging developments are keeping foodservice operators on their toes to keep up with the latest trends and innovations. “Why would you produce packaging out of material that’s going to last hundreds of years when in reality its functional life is maybe for a couple of hours when you eat the food,” says Fine.

“When your competitors are doing the right [with their sustainable packaging], it’s difficult to stand still and be defiant in the face of what consumers are 2 0 1 3 - 0 4 - 2 3 T 0 9 : generally 3 0 : 5 expecting.”

4 + 1 0 : 0 0

‘It’s no longer just about having a point of difference; it’s now a customer expectation.’

As well as the rising trend of sustainable takeaway packaging through paper, board, sugar cane pulp and other environmentally-friendly materials comes another new innovation that turns packaging into much more than just something to wrap or carry food in. Called Viewa it’s a mobile platform that lets consumers interact with the company via the packaging.

Developed by MoCom and Bauer Media, the Viewa application was launched within the publishing and magazine industry about eight months ago.

Users just put the application to work by hovering over the specially-designed packaging with their mobile phones.

MoCom managing director Kyle Young says Viewa will provide updated exclusive daily content via the packaging that could include anything from jokes to movie passes from the marketer.

He says MoCom is now in discussions with Detpak to launch a platform within the foodservice industry.

“We’re looking at ways to make the packaging a more interactive and engaging experience rather than just consumers throwing it away in the bins after their finished,” Young says.

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hospitality | may 2013

1800 786 340 www.confoil.com.au

hospitalitymagazine.com.au

hotelexshanghai

Trade show

Shanghai style

Colourful espresso cups from Le Creuset.

Image: Le Creuset

A trade show so big that the organisers offer foot-sore visitors lifts around the site in golf carts? Yep, that’s Hotelex Shanghai. Rosemary Ryan was there to hunt down some of the most interesting trends and products.

A

1 The Chinois range from Luzerne and (above) the Hue range.

Image: Luzerne

hospitalitymagazine.com.au

ttending any hospitality trade expo is guaranteed to reveal some interesting new ideas for businesses. But when it’s in the rapidly evolving city of Shanghai there’s always that extra level of discovery.

Last month Hospitality magazine again attended the fast growing industry trade show that is Hotelex Shanghai courtesy of the event organisers UBM Sino Expo. This show is big - 130,000 square metres - covering everything from cooking equipment and tableware, to the latest in coffee machines and locally roasted coffee.

We again combed the show searching for news on products and hospitality trends. Here are just a few of the highlights that stood out this year.

The frenzy of the National Barista Championships.

At your table Crockery is a key category at Hotelex Shanghai. And unlike the Australian market where white continues to rule on most restaurant tables (with some clever exceptions), the suppliers there are offering much colour and choice. As well as fun and bright crockery, the idea of custom-designed ranges is being embraced by top chefs and restaurateurs. The Inhesion Asia stand was a stand out with its display of crockery manufacturer Legle had created for top hospitality operations such as the Marina Bay Sands Hotel in Singapore featuring the quirky designs of a local Chinese artist.

Also attracting attention were the latest range from innovative Singaporean china company Luzerne whose designs

hospitality | may 2013

33

hotelexshanghai

Winning buffet display. Yes it’s a watermelon.

Pasta making machine.

Image: Sirman’s

Coffee brewing alternatives

‘I’ve had people asking for just an espresso. We would never have had that in previous years.

It’s been all milk coffees.’

34

hospitality | may 2013

ranged from funky and modern to classic. This year’s seven new looks included the delicate and charming Chinois and the versatile and colourful Hue that would slide well into the small plates tapas style eating trend that’s hot in the Australian foodservice market.

Passion for Italian What is it about Italy that has Chinese hospitality operators so enthralled?

From pizza making and gelato, to creating the perfect espresso and workshops

by Italian chefs, the culture was well represented at this year’s show.

Luca Marzaro, managing director of Italian equipment manufacturer Sirman said he believed it’s because of the synergy between the Chinese and Italian love of food and hospitality. “We love family and eating is a part of our culture the same as it is for the Chinese,” he laughed. Attracting attention was Sirman’s new automatic pasta-making machine can easily and quickly make everything from fettuccine to ravioli.

Companies making gelato machines and ingredients also had a high profile this year with the launch of Hotelex’s first gelato-making championship sponsored by big names in the gelato market including Carpigiani and Fabbri. Fabbri chief executive officer Nicola Fabbri said he believes the better-for-you properties of gelato would see it become very popular in China where the company is working to build the market.

Rock star baristas The café culture is growing quickly in China as younger consumers embrace the concept and it was evident again at Hotelex both in the frenzy surrounding the finals of the National Barista Championships, and in the number of suppliers of equipment and coffee at the show, each intent on getting a foothold in the potentially lucrative market. New this year was a latte art competition running alongside the barista championship.

Andrea Colombo, area manager of Italian coffee machine company Wega, said he has witnessed a fast growing demand for knowledge about coffee at the show over the last three years. “This year we’ve I’ve had people coming here [to the Wega stand] and asking for just an espresso, we would never have had that in previous years, it’s all been milk coffee drinks,” he said. “So that’s really showing a further shift in the appreciation of coffee.” Colombo said he’s also seeing the growing emergence of local Chinese coffee roasters.

But it’s not just espresso. There were also this year many suppliers showing off alternative methods for making coffee from drip filter to pourover. Dirk Lee, manager of Chinese specialty coffee company Jascaffee said there was strong interest. “People are curious to see the different ways to enjoy coffee,” he said.

Custom-made wine fridge from Williams.

Hospitality travelled to Shanghai courtesy of show organiser UBM Sino Expo.

hospitalitymagazine.com.au

managementcomment

Get the right people for the job!

Good recruiting skills are essential if you’re going to employ the best people - and keep them, writes Ken Burgin

I

n April I organised the business seminar programs for Fine Food WA. One of the most interesting, and timely, sessions was with Georgina Grove, who’s a rare mix in the hospitality industry. She’s a team leader at successful recruitment agency South West Personnel in Bunbury but she and her husband also own awardwinning café Caf-fez, where a team of loyal employees ensure enthusiasm and productivity are high, and staff turnover is very low.

I say timely because we hear almost daily reports on the potential tightening up of the 457 visa applicants, the life blood of the hospitality industry for many years.

With Grove’s credentials it would be hard to find someone more informed and qualified to talk about that problem of problems for our industry – recruitment.

The rules of recruitment are fundamental to successful recruitment and retention, said Groves who shared her personal philosophy with us.

too wordy and use lots of white space.

Make your workplace attractive to potential employees. List such benefits as parking, no evening shifts, modern equipment, flexible hours, reliable hours and a friendly team.

Have a detailed job description: Show who the new employee will report to, what their overall function is and specific duties. The expectations need to be set from the beginning.

Test for attitude: Ask questions about what the person is looking for in a job. How do they relate to people and how they have handled problems in the past. Reference checks will also give you plenty more information on attitude and personality.

Have a good contract of employment: Ensure all aspect of the contract comply with all regulatory bodies such as Fair Work Australia.

Have an efficient, supportive, induction process: Introduce new staff to the team, explain the management structure, supported by a dia-

each task. Have a step by step guide for them to take away and read.

Develop a thorough staff profile of the potential new employee: To do this Groves says it’s important to interview face to face and ask any questions relating to the perKen Burgin son’s past work history. Write a summary straight after the interview while everything is clear in your mind.

Always reference check the potential employee: This must be carried out with a current employer or recent employer arry this out with a current employer or recent employer. South West Personnel uses a form with various questions to verify the content of the resume as well as helping to building your profile of the person. Questions such as how would you rate their personal presentation, are they a team player, what’s their attitude to safety? Always ask if the referee would re-employ the person.

Use psychometric testing in some cases: This is another tool to assist in the process. There’s a cost associated but for a higher-level position it is sometimes worth the investment for another contribution to developing the profile.

A good partnership with a recruitment agency that cares about your business and follows good process can add value. You have the opportunity to use staff as a casual before taking the employee onto your payroll and can this way ensure they’re the right fit.

Groves believes extrinsic staff rewards such as extra cash needs to well exceed any expectation for it to be effective. “I’ve found intrinsic motivators work better – autonomy, fairness, status, certainty, and relatedness are often more what staff are looking for from a workplace,” said Groves.

Finally, as a business you must find your own unique selling point to attract future staff. It’s a bit clichéd but you do want your restaurant, café or bistro to be known as the one to work at.

Image: Thinkstock

‘Autonomy, fairness, status, certainty, and relatedness are often more what staff are looking for from a workplace.’

The Georgina Groves’ philosophy of recruitment Hire for attitude and train for skill: This obviously doesn’t work when you need immediate skills but attitude is everything. Never hire for skill alone.

Write effective advertisements: This is what attracts good people. The advertisements must let potential employees know what is in it for them – the WIIFM factor (what’s in it for me). The advertisement needs to be informative not

hospitalitymagazine.com.au

gram of the structure - the area they work and who they report to. Discuss the grievance procedure, give a history of business, provide a staff handbook including policies, expectations and standards.

Have a comprehensive training program: It should cover all aspects of the duties outlined in the job description. For example draw up a training schedule with all the tasks required and a timeframe to train and a sign off on

Ken Burgin is a leading hospitality management consultant. Find out more visit his website www.profitablehospitality. com, or call him on 1800 001 353.

hospitality | may 2013

35

Would you like horse with that?

Has the obsession with food labelling gone too far, asks our columnist Tony Berry.

T

here are probably few among us who haven’t delighted at some time or other in taking down a pretentious wine buff. The usual procedure by which we pop their balloons Tony Berry is to decant a roughish red into a bottle with the label of some expensive winery. We then let them waffle on about the attributes they apparently detect.

If we’re kind, we simply smile to indicate our appreciation of their experience and keep the knowledge of the swap for our inward pleasure.

The more brutal will reveal the wine’s true source.

The success of such deception depends on the labelling and the fact that we have been brainwashed into believing all that we read there. We’ve become obsessed with product descriptions, partly because of demands by some community sectors and partly through bureaucratic concerns for the old standby of health and safety which has become an excuse for excessive, and often ridiculous, regulation.

Trek down any supermarket aisle and you’ll see shoppers peering at the tiny print listing every microgram of ingredient in products we once bought and ate without a single concern for its contents.

Now we need to don reading glasses, sit down with a coffee and read the fine print that tells us that, yes, there are beans in baked beans, tomatoes in a can of tomatoes and milk in the cheddar.

But read on. There’s a neatly laid out table describing in analytical detail the nutritional value of the beans, advice on how to store them, the dietary data and a list of the blindingly obvious additional items needed to preserve them such as water, salt and vinegar. We’re told how to cook them, but, beware, it’s “a guide only”.

Australia’s bureaucrats probably believe it’s a fine thing they’re doing in forcing the foodservice industry into even more detailed description. But, as our pretentious buff discovered, there can be a vast difference between a label and the contents.

Which is why I fear the strident calls for still

more food labelling is a case of putting the cart before the horse - a rather apt phrase considering the paranoia around the revelation that supermarkets worldwide have been stocking horse enriched pies, pasties, and lasagne and a host of products whose packaging said beef. The shock reaction was further ramped up when it was found contract caterers and no doubt many stand-alone dining outlets were not immune.

The initial outrage centred on the public finding out they had been eating meat that only those ghastly foreigners considered edible. The fact that they’d presumably enjoyed it and suffered no ill effects was totally ignored. It was only later that the foodservice sector was to some extent exonerated of outright fraud. Its crime was not deliberate deception but of separating label from product.

Not so long ago we lived in the era of “whizzy wig”, the catchy pronunciation of the acronym WYSIWYG or “what you see is what you get” and the must-have attribute of any computer system.

With touch screens and instant imaging it’s become as redundant as a crystal set. Maybe, however, it should be given the kiss of life and reprogrammed to do duty in the foodservice sector.

Everyone - caterers, chefs, restaurateurs and, above all, their customers - are in urgent need of reassurance that what they see is truly what they’re getting. Does what’s in the box or on their plate conform to what’s on the label or listed on the menu? Or, to resurrect the age-old mystery: what really is in our meat pies?

‘The fact that they had presumably enjoyed it and suffered no ill effects was totally ignored.’

36

hospitality | may 2013

Tony Berry is a former editor of Hospitality magazine, a restaurant reviewer, and restaurateur.

You can get in touch with him via his email at tonybee@ozemail.com.au

doctorhospitality Our staff drinks at the end of the night are getting out a little out of hand. Should we go for total prohibition?

Yep, that’s one option. Or you could place a strict limit on drinks for each night and inform the staff that it’s either that or nothing at all. Don’t allow any creative solutions – “I only had one and gave Jenny the other two”. If you want to create an after work party zone, that’s fine, but you’re also within your rights to give your staff their play time without fighting, table dancing, and no-shows the next day. Give them a warning the first time; if they continue to ignore your requests, shut it all down.

We’re a new restaurant, and we’ve already had many requests from customers who want to book out the whole space for parties. Should we do this? The money is certainly tempting.

Don’t make your new establishment inaccessible to your developing client base. The cash may be tempting, but you will need to redirect the business that comes to the door when you’re closed to the public for a private function. Schedule parties preferably during slower lunch days or Monday nights, although it won’t be so popular.

Consider posting someone outside with take-home menus and coupons to get the people you turn away to return. Be careful too about booking out most of the space but saving a few tables for bookings.

Remember that your guests in those tables might not much enjoy being in a room dominated by a party.

The linen bill at our restaurant is out of control. Can you give us some tips to help us rein in these costs?

There might not be much competition in the area, but it’s worth looking at alternatives – ask to see the sales rep. The replacement formulas they use for deliveries are often hard to understand so ask for an explanation. Even changing pickup and delivery schedules might help. There’s also the option of doing some yourself, or having an employee take some home every few days for extra cash. You may be surprised at how many people would be interested in doing this without breaking your bank.

Have a question for the good doctor?

Send him your queries via Hospitality editor Rosemary Ryan with a quick email to rosemary.ryan@cirrusmedia.com.au

hospitalitymagazine.com.au

Image: Thinkstock

managementcomment

shelfspace

2

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1 5

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4 1 Tableware by top designer Australian designer Marc Newson has added six new pieces to his Marc Newson by Noritake range of fine bone china dinnerware. The all-white range now encompasses an espresso cup and saucer, mug set, sugar bowl and creamer set, serving bowl and platter. Each new piece has been designed with current food trends in mind, for example, the serving bowl can be used for rice, noodles, pasta and muesli. These new additions can be seamlessly integrated with the nine already existing pieces in the range, which include plates, small and large sized bowls, cup and saucer sets and teapots. All products are chip resistant and dishwasher and microwave safe.

See www.noritake.com.au

2 Flavour-filled health Frosty Boy has developed three new frozen yoghurt blends - Monalisa mild, MonalisaPO and Monalisa O. Each product contains probiotic

hospitalitymagazine.com.au

fibres, which can lower cholesterol levels and blood pressure, prevent colon cancer, reduce inflammation, improve mineral absorption and IBS. Prebiotic fibres that promote the growth of probiotics in the body can also be found in each product.

The blends themselves are available in powder form, and can be simply mixed with water and combined with almost any flavour - from chocolate to mango. The products form part of the premium Monalisa range.

Head to www.frozenyoghurt.com.au

3 New latte style arrivals Tableware compaany Bormioli Rocco has added a new stylish product to its Ypislon range, the latte macchiato.

These 32 centilitre tall cups are ideal for serving hot drinks like lattes, mochas and hot chocolates, and they feature a stainless steel handle that wonâ&#x20AC;&#x2122;t rust even after prolonged periods of use. The Ypislon range comprises a number of other glassware products, including champagne

flutes, tall drinking glasses, cocktail glasses, jugs, ice buckets and ice cream bowls.

To view the entire collection, visit www.bormoliorocco.com.au

4 Macadami oil alternative Pure macadamia nut oil from Duck Creek Macadamiaâ&#x20AC;&#x2122;s is an extra virgin oil bottled from early harvested macadamia nuts. To produce the oil, macadamia nuts are cold pressed in a single pass in much the same way olive oil is made. The sweet, nutty flavoured oil can be used in marinades, salad dressings, baking and stir fries as an alternative to other oils. The oil is available in one, four, 10 and 20 litre containers.

Visit www.duck-creek.com.au

5 Cut with precision New hand polished Global Sai knives from Global Knives feature a new overall design which encompass individually hammered blades and

an entirely new handle design with ergonomic thumb-rest. Each product in the range is comprised of three layers of stainless steel, and both the handle and blade are made of the same materials for a tougher welded joint. The range includes cook, carving, vegetable and bread knives, and they are available individually or as a five piece cutlery block set.

Head to www.globalknives.com.au

6 Charge up your customers The innovative new DISCGO charger allows patrons to charge their phones at venues rather than head home when their phone battery dies. Business owners can rent the chargers and then use them as an effective tool to attract and retain customers. The DISCGO is designed to charge any model of phone at one per cent per minute, and it can charge as many as six empty phone batteries before it needs to be hooked up to a power source.

See www.discgocharger.com

hospitality | may 2013

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eventscalendar

hospitalitydiary MAY 22-26 World Barista Championship, Melbourne Showground, The annual World Barista Championships this year comes to Melbourne and will run as part of the Melbourne International Coffee Expo. The pre-eminent international coffee competition focuses on promoting excellence in coffee, advancing the barista profession, and engaging a worldwide audience with this championship event that’s the culmination of local and regional events around the globe.

See www.worldbaristachampionship.com

Action at Foodservice Australia.

Image: Specialised Events

JUNE event will feature more than 100 specialist suppliers as well as a range of events celebrating the lunch market.

See www.lunchshow.com.au

2-4 Foodservice Australia; Royal Exhibition Building, Melbourne Taking place for the first time in this grand heritage venue, this year’s Foodservice Australia show promises to be one of the most spectacular yet with hundreds of top suppliers, special competitions and events.

Visit www.foodserviceaustralia.com.au

AUGUST 12-13 Lunch!; Melbourne Convention and Exhibition Centre If you missed it in Sydney make sure you make it to Melbourne for the second Lunch! expo for 2013. See specialist suppliers as well as a range of events.

See www.lunchshow.com.au

24-25 Lunch!; Royal Hall of Industries, Moore Park, Sydney Targeted specifically at the multi-million dollar food-to-go market, the Lunch! trade H O 0 5 1 3 _ 0 3 8 _ O ME . p d f

Pa ge

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Try Omega Blues today!

Omega Blue Mussels’ unique ultra-light cooking process locks in their natural juice and means they’ll keep in your fridge/ freezer for 12 months from pack date (can be frozen/thawed repeatedly as long as seal intact). No additives and whole shell, they’re ready to serve or use in any dish you like (paella, chowder, pomme frite, curry…). Forget grading, scrubbing & wastage contact your local distributor or Independent Fisheries rep today: • Great taste • Easier quality • Easier Food safety • Less labour • Less waste

NSW Lynne Power 0448 920 611 lynne.power@indfish.co.nz

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hospitality | may 2013

QLD/NT Greg Cahill 0411855867 greg.cahill@indfish.co.nz

SEPTEMBER

VIC/TAS/SA Renee Molloy 0449966251 renee.molloy@indfish.co.nz

P R O D U C T S

9-12 Fine Food Australia; Sydney Convention and Exhibition Centre The largest gathering of suppliers for the foodservice and hospitality industry is back in Sydney in 2013.

See www.finefoodaustralia.com.au Send us your upcoming event details at rosemary.ryan@cirrusmedia.com.au

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AUSCROWN

MADE IN KOREA

More Catering Appliances shop online

www.auscrown.com Austcrown P/L Ph: (03) 9873 5811 Fax: (03) 9873 5311 email info@auscrown.com hospitalitymagazine.com.au

magazine

Weâ&#x20AC;&#x2122;re topping things up with your chance to win a Roband Milkshake maker!

WIN!

1 of 3 R oband Milksh ake ma ke PLUS o ne of E rs dly Toppin g varie n ty

Hospitality Magazine together with Edlyn, are giving you the chance to win 1 of 3 Roband Milkshake makers.

PLUS one of each of Edlynâ&#x20AC;&#x2122;s delicious topping varieties.

Just tell us in 25 words or less why a Roband Milkshake maker would be perfect in your kitchen.

To enter visit: www.hospitalitymagazine.com.au/win

Winners will be announced in the August issue of Hospitality Magazine. To view terms and conditions visit: www.hospitalitymagazine.com.au/edlyntc Competition closes 28th June 2013.

Please Sir, can we have some more?

Everyone deserves seconds.

So lunch!, Australia’s only trade event dedicated to the food-to-go and convenience food industry, is coming to Sydney AND Melbourne in 2013.

Sydney

Melbourne

24–25 June 2013 Royal Hall of Industries, Moore Park, Sydney

12–13 August 2013 Melbourne Convention and Exhibition Centre

REGISTER FREE

AT LUNCHSHOW.COM.AU USE PROMO CODE: HOSP1

At lunch!, you can take inspiration from food experts sharing experience, knowledge and overseas trends. Acquaint yourself with the latest food-to-go products and learn to create a quality takeaway offering that is also profitable. lunch! gives you more of what a café, deli or quick-service restaurant needs to succeed!

To find out even more about why you should do lunch!, visit www.lunchshow.com.au facebook.com/LunchExhibition

@Lunch_Show

Strictly trade only. Entry is restricted to members of the foodservice and food retail industries.

Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. Due to OH&S, prams and strollers are strictly not permitted at the event.

From the organisers of Fine Food Australia.