Hospitality Magazine May 2014 by Hospitality Magazine

HO0514_001

2014-04-16T12:01:21+10:00

Print Post Approved PP100007268

No.704 May 2014

hospitalitymagazine.com.au

foodservice

■

accommodation

■

beverage

REGION ALLEGIANCE

Showcase Australian drops on your wine list

Bringing in the dough Rise to the challenge and bake in-house

Packaging up a treat How sleek packaging can boost your brand

ROCKPOOL R E F L E C T I O N S Memories, mistakes and mentoring the next generation

PLUS:

Your guide to the Foodservice Australia expo

■

management

HO0514_000_NES

2014-04-15T13:43:46+10:00

R TE EN ! W O N *$799 RRP

MAKE A MUMALICIOUS DESSERT AND YOU COULD WIN A SONY CYBER-SHOT!* Share your mumalicious dessert on the NESTLÉ Docello ® Gallery in May to be in the running to WIN a *Sony Cyber-shot DSCRX100 20.2MP ($799 RRP) PLUS an overnight trip to Melbourne to attend the NESTLÉ Docello® Masterclass. For more information on the promotion, the prizes and how to enter please visit

http://www.promo.nestleprofessional.com.au/docello

HO0514_003

2014-04-16T12:01:23+10:00

editor’s note

e’re currently running a poll on our website asking how important location is to a restaurant. While the poll is still open, I’m going to make a prediction: the address isn’t nearly as important as it used to be. Two very different recent experiences have convinced me of this. The first was a brief stop at one of Sydney’s newest small bars, tucked away in the back of an alley. I sat at the bar, enjoyed a cocktail and some popcorn, and chatted with the owners about their new venture, the Sydney bar scene and their very impressive liquor stash. The guys were so enthusiastic and genuinely interested in the conversation, and the venue – small and unpretentious – made me feel at home right away. Soon after, I dined at one of Darling Harbour’s more well known restaurants and was surprised by just how average it was. The food was fine, but after our orders were taken it was clear that we were just another cover that needed to be turned over. It’s frustrating that some businesses can get away with offering lacklustre service and lukewarm ambience because they’ve got water views, but this isn’t a very wise long term business plan, especially when there’s a seemingly endless list of alternatives to visit. Granted, these alternatives might not be on prime real estate, but that’s not what consumers are after. They just want good old fashioned friendly service delivered by passionate professionals. And there’s certainly no shortage of that around town.

16 The Rockpool group’s chef and restaurateur, Neil Perry

PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au MANAGING EDITOR Danielle Bowling Ph: (02) 8484 0667 danielle.bowling@cirrusmedia.com.au JOURNALISTS Brea Carter Ph: (02) 8484 0661 brea.carter@cirrusmedia.com.au Aoife Boothroyd Ph: (02) 8484 0907 aoife.boothroyd@cirrusmedia.com.au CONTRIBUTORS Christine Salins, Ken Burgin & Tony Berry

hospitalitymagazine.com.au

contents FEATURES

12 Cover story

REGULARS

Neil Perry celebrates Rockpool’s 25th birthday.

16 Bringing in the dough

20 Packaging up a treat

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

New openings

Industry observer Foodservice falls behind retail in sharing paddock to plate stories.

14 Beverages imbibe

What you need to consider before investing.

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

34 Workplace issues Have workplace bullying regulations gone too far?

35 Rant

Check out the latest arrivals on the hospitality block.

Does your packaging complement your brand?

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

News online The latest industry news from our website.

Why operators are bringing baking in-house.

23 Dishwasher deliberations Editor: Danielle Bowling danielle.bowling@ cirrusmedia.com.au

cover

Chefs need to get back to basics, even the Michelin Guide thinks so.

36 Ken Burgin Ten tax saving tips.

37 Shelf space

How to showcase Australian wines on your menu.

Products that could make all the difference in your kitchen.

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

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

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

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

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

hospitality | May 2014

HO0514_004

2014-04-15T15:51:49+10:00

Review of 457 language requirements

reader comments Henrik Iversen commented: Speechless. Whilst I fully understand the dire need of the industry to attract more “talent resources”, surely it is also a basic community need for the benefit of integration that the new talent attracted to the Australian hospitality industry have functional English speaking skills.

George Hill commented:

304 million

bottles of Champagne were exported worldwide in 2013

1.5%

CHAMPAGNE EXPORTS

The Immigration Department is considering a review of strict language requirements which say that workers must have ‘functional English’ under the 457 visa. The request to review English language requirements is part of a government-ordered inquiry into the temporary work scheme. John Hart, chief executive of Restaurant and Catering Australia, said the hospitality industry is currently experiencing a shortage of local labour and subsequently needs to recruit up to 3,500 foreign chefs and cooks. According to Hart, ‘function-

from

2012

al English’ is not a requirement of the job. “The reality is that most of the people coming into the business are cooks and chefs and many of the kitchens, especially in the ethnic cuisine, don’t use English at all,” he said. “It is not appropriate to set the bar so high where there’s no requirement for English in the workplace, particularly with cooks and chefs.” Hart said that the industry also wants the government to axe the minimum salary of $53,900, sighting that foreign workers should be paid under the same award as Australian workers.

What an incredibly shortsighted view. What happens when they wish to leave their language-limited employment and advance their career somewhere else? They cannot, because they are locked in due to their limited English. How do they communicate with others chefs in the trade to network and improve, negotiate with vendors, attend further training workshops and more?

TOP 10 EXPORT MARKETS 1. 2. 3. 4. 5.

and out of that 304m...

6,023,165

bottles

UK USA Germany Japan Belgium

6. Australia 7. Italy 8. Switzerland 9. Spain 10. Sweden

landed here in Australia

exports

Source: The Comite Champagne

Out & about 25 March Italian regional dinner @ Balla

Industry events the Hospitality team attended this month...

April 4 Degustation @ Bishop Sessa

April 9 Dinner @ Botanical Gardens Restaurant

April 9 Breakfast with Bill Granger

April 10 Aldi lunch @ BLACK by Ezard

April 10 Cocktail event with FSAA

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

hospitality | May 2014

hospitalitymagazine.com.au

Image: Erwin Purnomosidi- Thinkstock

newsonline

NE W

HO0514_000_GEO

2014-04-03T09:52:14+11:00

It’s Gluten Free, not Flavour Free Outstanding taste and softness, from the bakery to your freezer

FROZE

Introducing Bürgen® Gluten Free 4 months frozen shelf life Available nationally 6 loaves per carton Convenient (always on hand) No artificial preservatives Dairy free

Product code: 9347 TUN: 19339423005490

HO0514_006

2014-04-15T15:51:49+10:00

newopenings

Le Pub Balmain

Le Pub has spread its wings and landed in Balmain, bringing traditional French cuisine and chic, Parisian-inspired interiors with the same relaxed feel as an inner-west pub. The opening follows the success of its sister venue Le Pub in Sydney’s CBD, with the new location set amongst the main shopping and dining strip in Balmain. The menu boasts French favourites like homemade chicken liver pâté, bouillabaisse and crêpe suzette and each dish is matched with a complimenting beer. The interior features Parisian-inspired furnishing with warm wooden tones, French bric-a-brac and walls adorned with art and French newspapers. The indoor and outdoor seating is designed to provide the perfect retreat for a mid-week drink with friends or a meal with the family.

Check it out Owners: Patrick and Angela Gallagher Head chef: Ronnie Ghantous Where: 225 Darling St, Balmain, NSW P: 02 9555 5711 W: www.lepubbalmain.com.au

Seawall

Walsh Bay has added a new food and drink destination to its pier. Seawall combines locally sourced seafood and fresh produce with flavours of the Mediterranean. With direct views of Walsh Bay pier, Seawall is co-owned by Kirstie Brown and Haiden Walsh (ex Lotus Dumpling House). With the option of shared dining or individual ordering, Seawall’s staple dishes include hiramasa kingfish tartare with orange, ricotto gnocchi and stuffed calamari with chorizo. Seawall’s cocktail offering has been overseen by UK Bartender of the Year, Kieran Bailey and includes the Cuban Mojito Royale topped with Italian Prosecco, to the British Bramble combining London dry gin with blackberries and lemon.

Hooked Healthy Seafood

Glenferrie Road in Melbourne’s inner-east suburbs now sports a new gourmet seafood eatery, Hooked Healthy Seafood. The third instalment of the eatery, Hooked Healthy Seafood offers fresh fish and chips, sourced from the market and cooked fresh to order. Inspired by owner Ray Good’s childhood summers in the UK where his parents worked at a fish and chip shop, Good aims to deliver the convenience of old-school, traditional fish and chips with all the benefits of fresh and healthy produce. The from-the-sea theme carries over into the décor, with the front of the clean white restaurant lit up with a neon blue anchor.

The Imperial

Located on the Brisbane River at the Riverside Quarter in the CBD, The Imperial pays homage to the famous spice-blends and cooking principles that make Chinese food famous. Fourteen chandeliers create a ceiling of stars in the restaurant, one which seemingly floats atop the Brisbane River with 180 degree ceiling-to-floor glass views of the Story Bridge and the Brisbane River. The Imperial is decorated in a black and gold theme with a signature fish tank as the welcome wall. Specialising in authentic cuisine inspired by modern Cantonese flavours, The Imperial’s menu and style is a reflection of the modern food movement in China.

Check it out

Owners: Kirstie Brown and Haiden Walsh Head chef: Dion Green Where: Shop 6/17 Hickson Road, Walsh Bay, NSW P: 02 9252 7995 W: www.seawallrestaurant.com.au

Owners: Ray Goodman Where: 669 Glenferrie Road, Hawthorn, VIC Hours: 11.30am-9.30pm Sun-Wed; 11.30am-10pm Thurs-Sat P: 03 9939 4412 W: www.hooked.net.au

Owner: Larry Wang Head chef: Raymond Wu Where: Riverside Quarter, Riverside Centre (off Eagle Street on the Brisbane River) 123 Eagle Street, Brisbane P: 07 3221 2121

hospitality | May 2014

hospitalitymagazine.com.au

AD_HOSCOOFEB_12.pdf

Page

24/01/12,

1:55

HO0514_008

2014-04-15T15:51:49+10:00

industryobserver

recently spent a fine Sunday morning in a vast and incomplete warehouse at the AustralAsian Specialty Coffee Association (AASCA) Victorian Barista competition. It provided the catalyst for some useful insight. 1. At the ‘specialist’ level, product knowledge and industry participation can be incredible. 2. The public is selective about the level of care they apply to food and how it’s sourced . 3. Foodservice providers are miles behind retailers in the sharing of information relating to how food’s sourced.

Do we really care about

WHERE our food comes from?

Diners are showing a keen – though sometimes fleeting – interest in how food gets from paddock to plate. But is the industry ready to deliver the goods? Industry Observer reports.

hospitality | May 2014

Listening to Craig Simon from Veneziano Coffee discuss the journey behind his beans at the AASCA competition made me realise that some people in the food and beverage industry are on a different plane. Sure, he was the Australian Barista Champion in 2012 and we accept he is great at his chosen trade, but his commitment to travel to Panama, hand harvest a particular bean, avoid the tree snakes and use gaffer tape on sleeves and trouser legs to repel the biting bugs while doing so, is commendable. This was all in the pursuit of an ideal taste profile he had in his mind, but it reflects the passion and value he puts into his industry. Would we all go so far to be the best at our chosen field? A conversation one day with the sommelier of a quality restaurant group bore similar fruit. His accurate knowledge and immediate recollection of the nuances specific to the valley in Italy where my winemaker friend lived astounded me and impressed my guests. He could recount, in intimate detail, the owners and soil types of surrounding farms. Does the broader industry either place enough value in the knowledge of these specialists, or understand how to leverage such knowledge to improve the customer experience? Sure, if you dine at the very top end there is an expectation of knowledge on the floor and in kitchen, but there is a huge information pool in the industry that needs to be treated with respect and utilised. Secondly, it has interested me, that after nearly 30 years in the food industry the levels of interest that customers place in food is unjustifiably erratic – eggs must be free range and chocolate fair trade, but a parma and chips can come from anywhere. Selective apathy to the food source is not necessarily

attached to the consumer’s income, as many in rural regions are in the lowest economic bracket but care the most about food’s origins. Even if your interest is genuine, it’s not necessarily easy to satisfy, as some local manufacturers become national, and as multi-nationals swallow others. The role of these businesses is to get the same product everywhere, but there are plenty of passionate people within these organisations that can help feed your knowledge. Just ask. Lastly, the foodservice industry, in the main, is a long way behind retailers in how it connects with the customer. As our society becomes more urbanised and people shift away from the land physically, retailers like Tesco in the UK and Loblaws in Canada have recognised the customer’s desire to have a continuing connectivity with their producers. To achieve this they put photos of farmers on the labels and watched the sales of those lines rise. We are now seeing that more and more in Australian retail, but not in mainstream foodservice. It is worth raising the question of whether or not we need or want the customer to know where our produce is sourced from, bearing in mind that there are retail sales rewards for the products that offer this information. The chef of Noma, (often regarded as the world’s best restaurant) Renè Redzepi, remarked on radio recently that the thing that successful people are most afraid of is change from what works well – yet without change, they will eventually fail. The public is a fickle bunch, in retail and foodservice alike. Place value in our industry, connect with your customers and keep ahead of your competition through innovation. Value people who invest time and money in the pursuit of knowledge in their field. Don’t, as is often the Australian way, dismiss or belittle these passionate professionals in an attempt to pull them back into the ‘real world’ (wherever that may be). If it all goes to plan, success should follow. Industry Observer is a qualified hotel manager who has also worked extensively on both sides of the kitchen door. He has 15 years’ experience in national sales roles across the retail, foodservice and industrial ingredients sectors and once operated his own wine business, consulting with restaurants, manufacturers and government organisations.

hospitalitymagazine.com.au

HO0514_000_MLA

2014-04-10T08:19:50+10:00

HO0514_010

2014-04-16T10:33:16+10:00

beverageimbibe

REGION allegiance

You can help put Australian wines on the map by understanding which varietals come from which regions. By Christine Salins.

KEY: Riesling

Clare Valley

Hunter Valley

Barossa Valley

Sauvignon Blanc

McLaren Vale Eden Valley Adelaide Hills

Coonawarra

f you were buying Pinot in France you’d go for a wine from Burgundy, or if you wanted Cabernet, you’d almost certainly look for a wine from Bordeaux. But what are the hero varieties of Australian wine regions? With the smorgasbord of varieties that most Aussie regions produce, sommeliers are spoilt for choice. How do you decide which regions will be represented on your list? Put it down to geography, an Australian willingness to experiment, and tight European controls focused on tradition, but Aussie wineries produce a feast of varieties and styles compared with their European cousins. Although not a guarantee of quality, France’s AOC (appellations d’origine controlee) designation helps consumers associate particular wines with particular regions by restricting the number of varieties that can carry the appellation name to just a handful of strongly performing varieties. Australia’s system of GIs (Geographical Indications) takes a much broader approach. It tells you what region a wine comes from but beyond that, there is no restriction on what varieties or styles can carry the GI name. If you’d like to create a list spanning a broad range of Australian GIs, what wines would you choose? Let’s start with South Australia’s Clare and Eden Valleys, where the hero variety is Riesling (although Western Australia’s Great Southern region is also emerging as a noted Riesling producer). From there, we could go to the Adelaide Hills for Sauvignon Blanc and on to Margaret River for Sauvignon Semillon Blends. Semillon by itself is a harder sell despite the fact that the Hunter Valley produces some of the finest Semillon in the world. Brokenwood 2013 Semillon is the perfect quaffing wine, one of many from the region that go beautifully with Asian and/or seafood, especially oysters. Sommeliers ought to be getting behind Hunter Semillon, a wine style that UK master of wine, Jancis Robinson, describes as “Australia’s great gift to the wine world.” Since cool climates and Pinot go hand in hand, it’s not surprising that the Yarra, Mornington Peninsula and Tas-

hospitality | May 2014

Canberra Yarra Valley

Sauvignon Blanc Semillon Blends Pinot Noir

Mornington Peninsula Shiraz Viognier Shiraz Cabernet Sauvignon

mania are good sources of this most fickle of wine varieties. Tarrawarra Estate 2012 Reserve Pinot Noir, from just 1.8 hectares of Yarra Valley vineyard, is exceptionally generous with lovely flavours, layers and nuances; its estate Pinot from a different block is a little earthier but with similar bright fruit. Crittenden Estate’s Rollo Crittenden unabashedly says the Mornington Peninsula has one over the Yarra Valley. While sub-regions of the Yarra Valley produce good Pinot, he says that “across the board every corner of the Peninsula is producing good Pinot. We have the edge on the Yarra.” Numerous regions claim Shiraz as their hero variety, from the Hunter Valley, where Brokenwood Graveyard commands three figures, through most of Victoria and south-west Western Australia to McLaren Vale and the Barossa Valley, where winemakers like Bethany have been producing robust full-flavoured Shiraz for generations. In the cool-climate Canberra region, Shiraz Viognier is star of the reds, Clonakilla having paved the way for a whole league of aromatic red blends. Coonawarra and Margaret River are the source of most of Australia’s finest Cabernet Sauvignon. Bowen Estate and Leconfield remain remarkably good value Coonawarra Cabernets. Reschke’s Empyrean is at the premium end of the scale and is stunning, fermented in French oak for two years. While it can be very rewarding to support wineries that think outside the square, the potential for getting it wrong is lessened when you are armed with the knowledge of which varieties work best in which regions. Taste-testing your way through a spectrum of flavour profiles will help you gain an understanding of the synergy between regions, varieties and wine styles. It’s a tough gig, but someone has to do it.

“How do you decide which regions will be represented on your list?”

hospitalitymagazine.com.au

Images: spaceport9 (vineyard); Givaga (bottle) - Thinkstock

Margaret River

HO0514_000_PHI

2014-04-10T14:27:11+10:00

Me l bo ur ne Br Ade l a i de La unc e s t o n i s ba ne Pe r t h Sy dne y 39 3 2 91 8 7 70 39 3 2 91 8 7 7 0 4 1 81 3 07 5 8 73 8 9 07 8 3 30 89 3 5 48 3 7 7 0 0 29 3 1 67 6 4 2 0 PHI LLI PLAZARUSI SSOLEAUSTRALI ANDI STRI BUTORFORLI BBEYPRODUCTS Vi s i tusa twww. pl a z a r us . c o m. a u

HO0514_012

2014-04-16T11:56:24+10:00

Opposite - top to bottom: Spice Temple, Rockpool Bar & Grill Sydney & Rosetta Ristorante 12

hospitality | May 2014

hospitalitymagazine.com.au

HO0514_013

2014-04-15T16:05:00+10:00

Rockpool

reflections

coverstory

Image: Earl Carter Photography

After celebrating the 25th anniversary of Rockpool earlier this year, Neil Perry talks to Danielle Bowling about creating memories, making mistakes, and mentoring the future generation of restaurant professionals.

“

ello, is Neil there please?” No need to say his surname; he’s like the Madonna of Australia’s culinary scene, only classier. I’d been chasing this interview for weeks, hoping to get a few minutes of Neil Perry’s time, to congratulate him on Rockpool’s 25th anniversary, and hopefully get some insight into exactly how he’s managed to last so long in what we all know is a formidable industry. “It’s amazing. It’s a great honour to be in a city that has respected a restaurant for that long and continued to help it survive and be vibrant,” he says. “Sometimes it feels like 100 years and in other times it feels like the blink of an eye.” Perry has been a successful chef and restaurateur for more than 30 years. His name, and the Rockpool group of restaurants he oversees, is synonymous with attention to detail, elegance and professionalism. Yet despite how well regarded he is in the industry and amongst diners both domestically and around the world, Perry hasn’t rested on his laurels at any time over his career. He’s continually grown and evolved his business not only to suit Australian diners’ demands, but to expose them to a quality of food and service that isn’t easy to come by. In November last year, Perry’s baby, Rockpool, shut the doors of its George street location, where it had resided since its inception in 1989, reopening on the ground floor of the 115 year old Burns Philp building on Bridge street. As is always the case with changing a business’ location, there was a degree of risk involved, but Perry insists the move has worked in Rockpool’s favour.

“If you don’t have a business plan, you can’t make it. Don’t write the menu first, write the budget.”

The place Shifting to Bridge street not only allowed Rockpool, which Perry owns with his cousin and business partner Trish Richards, to take better advantage of the corporate clientele than the George street location allowed, it was also an opportunity to reinvigorate the brand without deviating from its core offering. “We didn’t take the move lightly, but it really needed a lot of work on the fabric of the building in George street, so that was the reason we moved. It would probably have been two years’ worth of renovations and then we would have had to renovate the restaurant after that. We made the decision to move and we couldn’t believe that we could find a place that was so suitable, and where we could take the heritage and experience of Rockpool into a new space and kind of rebirth it.”

hospitalitymagazine.com.au

Like its predecessor, the Bridge street location seats about 100 people, but unlike George street, it’s given Perry and his team more room to move and be creative. The back of house area is more spacious, and the upstairs area not only houses Perry’s office, but a wine storage area, change room and soon a development kitchen which will allow chefs to work on new recipes, not just for Rockpool, but for other venues in the group including Rockpool Bar and Grill (in Sydney, Melbourne and Perth), Spice Temple (Sydney and Melbourne), and Rosetta Ristorante (Melbourne). One of the best things about the new site is its contemporary, yet classic design. “The new site is really awesome,” Perry says. “In the brief I said I wanted it to be elegant, sophisticated and almost more SoHo than Sydney, in that America is quite good at taking older buildings and inserting contemporary fit-outs in them. Sometimes heritage holds us back here in Sydney; we end up with some sort of faux period piece within a heritage building. So it was really lovely to be able to create something that is amazing and contemporary yet still pays some beautiful homage to the heritage of the building.”

The people Some might say there’s a certain degree of luck required to operating a successful – let alone iconic – restaurant in Sydney, but when you speak with Perry, you get the strict impression that his success and the success of the Rockpool group is the result of a lot of careful thought and strategy. “I made a conscious decision [25 years ago] that I wanted to open a world-class restaurant. I wanted to have the best service, the best wine list and the best food that I could deliver in an environment that excited people and gave them a dining experience. And I think you’d probably have to say that I’ve achieved that. For most of its life, Rockpool has had three hats; it’s won Gourmet Traveller’s Restaurant of the Year four times; it spent seven years in the top 50 restaurants in the world. But we’ve still got a lot to achieve. We’ve got a lot ahead of us and we feel renewed and invigorated in the new space. We’re excited about the future, the next 25 years.” Perry is very quick to praise his 650-strong team when discussing his successes. As much as he still loves tossing the pans, he’s not in the kitchen as much as he used to be. Instead, he takes pride in mentoring younger industry members »

hospitality | May 2014

HO0514_014

2014-04-15T16:05:00+10:00

coverstory

and roviding them with opportunities to thrive and grow in the hospitality sector. “I’m really lucky to be working with a brilliant crew of people across all my restaurants. I have great chefs, managers, GMs and sommeliers, and lots of really brilliant folks who keep me young and relevant and make me want to get out of bed everyday. The crew that I work with are the most important people, and together with the major suppliers who we work with daily, make the restaurant come to life. They’re incredible,” he says. Sitting alongside his staff and suppliers are the people who helped Perry get to where he is today. First and foremost is his Dad, he says, closely followed by a long list of hospitality heroes including Stephanie Alexander, Damien Pignolet, Steve Manfredi, David Thompson, Thomas Keller, Tetsuya Wakadu and Guillaume Brahimi, as well as entrepreneurs and business brains such as James Packer, Qantas’ Alan Joyce and ‘coffee king’ Les Schirato. “These are all people that you can ask for advice from and talk to, that have a wealth of information and an understanding about business. So I’ve been very, very lucky.”

Now and then While he has a long list of industry members that he’s drawn inspiration from over the years, Perry says there are so many more skilled, passionate professionals in hospitality today than there was when he was a budding young chef. The sheer number of motivated, accomplished young industry members means it’s not only easier to manage a growing business, it also breathes life into the entire industry. “Many young people have travelled overseas and learnt there. All my GMs have spent time overseas and many of my chefs have done the same thing. Twenty-five to 30 years ago there weren’t a lot of great people on the ground, whereas now there are a lot of fantastic young chefs, restaurateurs, managers and sommeliers who are going out and opening restaurants where they can afford to not spend too much money and where the rent’s cheap, but they’re cooking with great craft and they’re cooking interesting food and using lovely ingredients. “The winner is the dining public. That’s what’s really fantastic about it. There’s a great array of fantastic restaurants now that we didn’t have [before]; there was probably four great restaurants in 1983 when I first started out,” he says. (Other than Phil Wood and Andrew Evans from his own team, Perry lists Matt Lindsay (Ester), Nathan Sasi (Nomad) and Daniel Puskas and James Parry (Sixpenny) as chefs to watch). But despite having access to lots of very capable young people, Perry admits business is definitely harder than it was back in the day. “Absolutely,” he says. “Thirty-five years ago when I got into business there was no random breath testing, there was no Fringe Benefit Tax. When we first started Rockpool there was no superannuation. We were one small restaurant, so we weren’t paying payroll tax; there was no GST; there wasn’t much government red tape; the Modern Award hadn’t started, which since WorkChoices has just been disastrous for the industry. So you just absolutely have history lined up against you, and anyone who wants to go into business needs to come in with their eyes wide open. It’s difficult.”

So what advice does he have for young chefs looking to follow in his footsteps? Number one: expect to work hard. “You’ve got to work two lifetimes in one. There’s no doubt about this: it’s the toughest industry there is.” Number two: expect to make mistakes. “And every single mistake that you make, analyse the absolute shit out of it. Why did that happen? Where did I make the mistake? Why didn’t they come? Why didn’t I get the spend per head? Why did the staff leave? And figure out how you can never make that mistake again.” In no way does Perry see himself as someone who’s mastered the art of running restaurants; he’s made his fair share of mistakes and credits them as key contributors to his success today. “I’ve made heaps. I’m only successful today because of all the mistakes I’ve made in the past. We started Rockpool in ’89. By ’97 we had like five restaurants and noodle bars and 300 staff, and by 2000 I was $2 million in debt. I probably could have quite easily folded the business and gone into administration, but both Trish and I took a lot of hits personally, and we figured out a path through it because we would never let our friends and suppliers and staff down,” he says. “And every single time that I’ve opened a restaurant subsequently, I’ve looked at that experience and thought about why that won’t happen now … You need to learn more from your mistakes than from your triumphs. If you lose money, make mistakes or embarrass yourself, it’s probably a really good thing to put in the back of your mind and never ever forget.” Perry says one of the most important lessons he’s learnt over his career is that it takes more than great food and attentive service to keep a restaurant afloat. Entertainment is an important part of the business, and he won’t consider a location unless the site will contribute something special to the overall dining experience. In addition to understanding what a memorable eating experience involves, budding restaurateurs also need a strong dose of business nous. While it’s important, passion can’t pay the bills. “If you don’t have a business plan, you can’t make it. Don’t write the menu first, write the budget. That tells you everything you can do; that tells you how much money you can spend. And that’s only a forecast, so you don’t really know if you can achieve that, but if you don’t have that idea in the first place, it’s going to be a complete disaster.” There’s more: never forget that you’re in the business of creating memories; make it clear that you care about your staff, suppliers and diners, and make sure all of these stakeholders understand, share and exude your business’ philosophy. In the brief half hour or so that I spent chatting with Neil Perry, a few of his qualities shone through. Humble, yet proud. Passionate, yet pragmatic. And reflective, but with a very obvious desire to push on, innovate and make the future even better than the past. Despite being one of the most successful restaurateurs in Australia’s history, I get the impression that the best is yet to come. “I think we’ll go overseas and continue to grow over there. And then we’ll make sure that every single restaurant we have in Australia gets better and better and better. I never want to have a restaurant group that’s not regarded as being one of the best in the world,” he says. “We’re not mucking around here, we’re trying to create the best restaurants we possibly can.”

Top three images Rosetta Ristorante; Rockpool Bridge St; Rockpool Bar & Grill Sydney 14

hospitality | May 2014

hospitalitymagazine.com.au

Left - second & last image: Earl Carter Photography

“Every single mistake that you make, analyse the absolute shit out of it.”

HO0514_015

2014-04-15T16:05:00+10:00 HO0 5 1 4 _ 0 1 5 _ BI R

Perry’s career in hospitality began at Sails Restaurant at McMahons Point

2009 2010

Upgrade any kitchen with Birko TempoTronic 1.5 to 25 litre instant boiling water systems now with energy-saving 24/7 on/off timers.

Don’t settle for less than a Birko Portable Urn, Urn 5* to 40 litre capacity, with two-way safety tap, safety grips, and easy-tosee level gauge.

Improve your hot food presentation with a Birko Hot Food Showcase with easy-to-clean case, humidifier and easy-to-read thermometer. Available in 120 and 160 litre.

Rockpool Bar & Grill Perth was opened

Call 1300 724 955 for the latest Birko Product Catalogue and price list.

2013

hospitalitymagazine.com.au

• New easy-clean touch-pad controls. • Simpler and safer to use than ever. • Boiling filtered water, instantly. • Chilled filtered water, instantly. • Can be installed at a kitchen sink. • Or away from a sink on its “font”. • Super-fine 0.2 micron filtration. • Four big power-saving features.

*5 Litre does not include the level gauge.

2013

Rosetta Ristorante at Crown Melbourne opened

Introducing the new, smarter Birko TwinTemp boiling and chilled filtered water system for hospitality and food-service establishments.

1989

Rockpool Bar & Grill Sydney opened directly above Spice Temple

2010

Left - second & last image: Earl Carter Photography

Opened Rockpool Bar & Grill in Melbourne

2009

Opening of Spice Temple, Melbourne

Opened Blue Water Grill, Bondi Beach

2006

The first Spice Temple launched in Sydney’s CBD

Named head chef at Barrenjoey Restaurant in Palm Beach

1986

Opened Rockpool with his business partner and cousin, Trish Richards

2 0 1 4 - 0 4 - 1 0 T1 4 : 3 6 : 2 9 + 1 0 : 0 0

Talk to us now about what’s new at Birko.

1985

1982

Given creative control at Perry’s in Paddington

1975

A CAREER AT A GLANCE

Rockpool moved from its original home on George Street to the Burns Philp Building at 11 Bridge Street

www.birko.com.au

hospitality | May 2014

HO0514_016

2014-04-15T16:05:00+10:00

dough Bringing in the

Relying solely on suppliers is a thing of the past for many business owners who are seeing the value of producing their own bread and bakery products in-house, reports Brea Carter Carter.

hospitality | May 2014

hospitalitymagazine.com.au

HO0514_017

2014-04-15T16:05:00+10:00

bakedgoods

Freshly baked bread from Andre’s Cucina in Adelaide.

usiness owners are bringing baking in-house to ensure their sweet and savoury treats comprise only the highest quality ingredients. Taking control of the baking process also means operators can trial and implement more unique and exciting product offerings, and take pride in their independence, as there’s no need to rely on a driver or a supplier to deliver an order at a specific time each day. Instead, businesses can bake when and how they please. Adelaide-based Italian restaurant Andre’s Cucina initially worked with a baked goods supplier, however around two years ago owner Andre Ursini decided to investigate other options. “We realised that to be better or to continue to strive to be better we had to start doing as much inhouse as possible. We needed to have our own identity and flavour,” he says. “I would go and eat bread at one restaurant and it would be the same as another one because they’re all getting it through the same supplier. In a small state and a small city you’ll start to get a generic flavour if there’s only one small artisan producer – restaurants start tasting the same.” Ursini is particularly fond of the fact that the restaurant has creative control over its bakery products. “You can broaden your scope. If you’re outsourcing things you’re bound by what the supplier makes themselves, whereas here we can play around, we can be more creative and design what we want.” The restaurant offers savoury items including olive and wholemeal loaves, foccacia, ciabatta and grissini, as well as connoli and biscotti, and new offerings are also in the works. “We’re going to start doing chocolates and selling them ourselves and we are working on gluten-free products],” he adds. Ursini believes baking in-house is worth it despite the additional time and cost involved, and he has recently recruited a specialist Le Cordon Bleu trained pastry chef to lift the restaurant’s bakery offering to new heights. “It costs a little bit more money and time and there’s

more labour and more wages but it’s what we see as something important to do – to keep getting better and providing something different to the customer.” Over on the east coast Erez Beker has opted to include an in-house bakery at his Bondi cafe, SHUK to ensure his breads and sweet treats are fresh, tasty and top quality. “Outsourcing compromises the final product,” he says. “We know exactly what goes into our products and use only the best ingredients to produce our breads and pastries.” While SHUK offers a selection of all the popular favourites, the business’ real point of difference lies in its traditional Israeli offerings – which are unlikely to be available through a supplier. “We bake all of our breads and pastries daily, including organic sourdoughs, our signature country loaf, light rye and caraway and multi grain and wholemeal loaves, as well as Challah – a traditional Jewish platted bread, Israeli bagels, bourekas, which are Israeli pasties, cakes, cookies, and croissants,” he explains. “Pastries include a cheese pocket and there’s also a hazelnut snail pastry. Cookies include a maamool, which is a classic Moroccan cookie made with semolina, dates and walnut filling.” The products are handmade using a combination of Israeli, French and Italian techniques, and the venue uses locally sourced flours. “We mainly use organic flours that are ground fresh to order each week. We source the flour from Wholegrain Milling in western New South Wales. We use baker’s flour, rye flour, wholemeal flour, buckwheat, besan and semolina,” says Beker. Danny Colls of Melbourne’s Hawthorn Common has adopted the approach as a means of educating his customers about the importance of choosing local and sustainable produce. “For us it’s about health and education – we mill the flour and we mill the wheat and we know where the wheat comes from. We buy biodynamic organic wheat from Powlett Hill and we mill it fresh and bake the bread with it before it denatures,” he explains. »

“You’ll start to get a generic flavour if there’s only one small artisan producer.”

Bondi cafe SHUK produces traditional Israeli breads and pastries.

hospitalitymagazine.com.au

hospitality | May 2014

HO0514_018

2014-04-15T16:05:00+10:00

HO0 5 1 4 _ 0 0 0 _ RE A

2 0 1 4 - 0 4 - 0 4 T1 0 : 2 9 : 0 0 + 1 1 : 0 0

bakedgoods

NEW designer shells Sophisticated pastry shells, ready to use thaw, bake and create

Colls recently employed Heather Pristov, formerly stretch after about two or three days – it loses all its of Melbourne’s Tivolo Road (the site once occupied by elasticity – so instead of stretching it you roll it and you MoVida Bakery) to oversee the venue’s bakery arm. make bread out of it,” he explains. “She’s doing doughnuts, spelt loaves, sprouted “For me there’s nothing wrong with restaurants buygrain seeded loaves, sourdough, brioche buns for ing bread or other products because sometimes you need our burgers and she’s also going to start to work on your costs, but for me it’s not a looking at rye,” he says. problem because we recycle the dough As with Ursini, the creative instead of throwing it in the bin.” control that baking in-house In keeping in line with its allows is a big drawcard authentic Italian approach, for Colls. Da Orazio sources its flour “I don’t know if it’s from Naples. more cost-effective but “We buy our flour we have more say about from an old mill based in how things are proNaples – the supplier has duced, how they’re disbeen doing flour for all played, how fresh they of the bakeries and pizza are and when they’ll be shops in Naples for many ready – we’re not waityears and now he’s exporting around for someone ing it all over the world. else,” he says. “Our bread is really Da Orazio Pizza + Porchetta’s pasta Case in point: in the light and rustic. It’s cooked chef Davide Vitello, Orazio D’Elia lead up to Easter, Pristov in our wood fired oven, which and pizza chef Luca Di Napoli. devised three different hot cross I got from a family in Naples that’s bun varieties for Colls and his team been doing ovens for almost 200 years. “We place three or four slices of it in a to taste test. “She did a rye starter rye bun, a sourlittle bag and serve it with a bottle of extra virgin dough bun and a brioche based bun. We wanted to de- olive oil,” he explains. cide on the one bun that represented our business best It seems wastage is a big no-no in the Da Orazio so we went through a tasting. We worked out that we kitchen – rather than dispose of salumi off cuts, the liked the rye with a rye starter but thought it would team uses them to create a traditional Neapolitan bread probably be a bit too full on for the general public. The known as Casatiello. brioche bun didn’t represent us well enough, [but] the “When we get towards the end of things like prosciutto sourdough bun was pretty much perfect. and salami they can’t be sliced anymore so we dice them “A week later Heather came back with a sourdough up, combine them with mozzarella and then add the mixbun with the rye starter, and it was perfect – she did a ture to the dough to create this rustic bread with all the sahybrid which satisfied our needs ... and allowed for a lumi and mozzarella inside – we put it at the bar for people little bit of creativity at the same time, which I really to eat for free,” D’Elia explains. liked,” recalls Colls. He says the venue is unable to offer gluten-free bakBack in Bondi, Orazio D’Elia, the co-owner at Hall ery options because its bread is cooked in the restauStreet’s Da Orazio Pizza + Porchetta says his team takes rant’s wood fired oven. pride in what they do, so it makes sense that they pro“We we can’t cook any gluten-free in there because duce their own bread. It’s also incredibly cost-effective. there’s normal starch in there, so it won’t work. “When you make your own pizza and your own “I feel sorry for those people [with intolerances] but dough there are always leftovers. The dough won’t I can help them in other ways, just not with bread.”

Available in Butter Shortbread, Savoury and Gluten Free varieties

Hawthorn Common’s hot cross buns.

sales@readybake.com.au 1800 651 044

readybake.com.au 18

hospitality | May 2014

Designer Shells hospitality ad April 2014 .indd 1

hospitalitymagazine.com.au 4/04/2014 9:00:23 AM

HO0514_000_LET

2014-04-10T14:10:43+10:00

HO0514_020

2014-04-15T16:05:00+10:00

packagingdesign

Packaging up a

Packaging within the hospitality sector can often be overlooked, representing a lost opportunity to promote your brand, writes Aoife Boothroyd.

hospitality | May 2014

People are overwhelmed with choice and by and large, the only takeaway lunch options that hungry office workers, or sweet treat seekers can recognise from the clutch of their fellow worker bees’ paws are that of McDonald’s, SumoSalad or Burger King. Businesses that don’t have packaging that differentiates itself from the competition are truly missing out on a valuable marketing opportunity. It all sounds great, but of course the trick to developing packaging that is practical, cost effective and consistent with your brand’s personality, can be quite the laborious task. »

Image: WhiteBoxStudio

s far as many vendors are concerned, takeaway food, cake boxes and beverage packaging is merely a means to an end - something that can effectively transport perishable goods from the point of purchase into the mouth of a hungry consumer. So why waste resources on designing, sourcing and developing packaging that stands out from the norm? The answer my friend, is within the question. Think about the busy central business districts of Australia’s capital cities and now think about lunch time.

hospitalitymagazine.com.au

HO0314_000_SUP

2014-02-06T14:26:37+11:00

SUPERWARE SETTING THE STANDARD IN MELAMINE TABLEWARE

Superware is produced by the world’s largest manufacturer of 100% melamine and offers a collection of plates, bowls, cups, trays and other tableware items in white, red, green, dark blue, pastel blue and dark yellow.

+ Strong, durable and lightweight + Resistant to breaking, chipping or cracking + Heat resistant to 100°C + Dishwasher safe Not suitable for dry bain maries, microwave or convection ovens.

Discover the full range of Superware at www.superwaremelamine.com.au or www.superwaremelamine.co.nz

HO0514_022

2014-04-15T16:05:00+10:00

packagingdesign

One of Sydney’s most beloved sweet spots, La Renaissance Patisserie, started to sell macarons in 2002, and as the delicate treat began to rapidly gain in popularity over the years, the patisserie decided to ramp up production to meet demand. Olivier Charkos, (son of Pierre Charkos, founder of La Renaissance) set out to create packaging for the macarons that not only helped to promote the brand, but also acts as a medium to differentiate the patisserie’s product from its competitors in what was, and still is, a highly saturated market. The result was a sleek cardboard package that features the name of La Renaissance’s sister restaurant, Baroque Bistro, on the top. Charkos explains that this was done to give Baroque — which was opened in 2009 — not only more exposure, but also to communicate that the restaurant served the same calibre of sweet treats as its older sibling. “We wanted Baroque to be known

hospitality | May 2014

for great food, and also for certain things from the patisserie. La Renaissance has been open for almost 40 years, this year, and it is very well known for its products,” Olivier told Hospitality magazine. “We supply the exact same macarons to Baroque as La Renaissance; they’re just branded as Baroque macarons. I think it rolls off the tongue better than La Renaissance macarons.” As far as the design of the packaging is concerned, Charkos looked overseas for inspiration. “I went over to the States to a place called Paulette Macarons which is a chain of sorts. They have a really nice practical design based around the typical flat back cardboard box. I took a prototype of theirs back to Sydney and gave it to our packing guys PremierNorthPak who made the cut pretty much exactly to fit our macarons, and our graphic designer, Danielle Cory, came up with the design. She used the colours of black and red and designed the label on that. It’s very well put together, it’s cost efficient, and it’s striking as well because the colours are so vibrant.” Charkos explains that he chose cardboard packaging over plastic despite the challenges that are associated with sourcing the materials within Australia. He says that it has only been recently that Australia has made more of an effort with packaging, which is in stark contrast to his father’s homeland of France where boutique patisseries are as common as convenience stores. “In France you can find anything. The packaging over there is absolutely beautiful, and every corner has a patisserie, so there is a general need for it. We’ve searched high and low in Australia to try and find good, cost effective packaging for our cakes, and it is very difficult.” “Hopefully we will be able to get some sort of packaging manufacturer who will be able to do that in the future in Australia but it is still — as far as I’m aware — very hard to find.” Despite the challenges associated with cardboard packaging, Charkos says that he wouldn’t have it any other way. “It’s kind of classic, and it stands out,” he says. “We do like cardboard.”

“We’ve searched high and low in Australia to try and find good, cost effective packaging for our cakes, and it is very difficult.”

Kathryn Sutton opened Sparkle Cupcakery in 2008 and she says that the company’s sleek branding has a lot to do with its success. “Branding encompasses many, many things, it’s not just your logo. To me your brand is also how you represent yourself to customers, how you look after your staff, how you deal with suppliers, how you clean your bathroom … The packaging, how we present the product, is very much a part of it,” says Sutton. “Branding encompasses the whole business and how you represent yourself in the community and to customers.” Sparkle cupcakes are presented in a simple, yet elegant black box with a silver foil interior and the company’s logo (printed also in silver) on the top of the box. Interestingly, Sutton says that the inspiration for the packaging came from a popular brand of hair straighter. “To be honest, the packaging itself, the shape of it was inspired by a GHD hair straightener,” says Sutton. “The design process in total took, all up, about a year. The process involved going through prototypes and coming up with a design that was in line with something that would be functional, something that presented well, and was cost effective. These were all of the factors that needed to be considered.” Sutton worked with a company locally to design the packaging, however the final product is produced in China. “I think things will probably turn around, because in the seven years that we have been in dealings with China, prices have gone up and up and I think it’s sort of cyclical. I think that things domestically were too expensive so a lot of companies went offshore and because a lot of companies have gone offshore, they have put their prices up,” said Sutton. “I think there will probably be a new producing market in the next couple of years who will sort of put their hand up and say ‘we can do this at a good price too’, because it really is going up significantly.” Despite the costs associated with high quality packaging, Sutton believes that the extra expense has paid off as it differentiates Sparkle from the stiff competition that exists in the cupcake market. “I think it’s what a lot of customers associate with Sparkle, which is good. It seems to have been something that customers have really gravitated towards since we opened.”

hospitalitymagazine.com.au

Image: Rizwan Nawaz - Anarchy concetps

Putting a sparkle in your packaging

HO0514_023

2014-04-15T16:05:19+10:00

Brought to you by

foodservice AUSTRALIA 2014

R OYA L H A L L O F I N D U S T R I E S - M O O R E PA R K - S Y D N E Y - 2 5 - 2 7 M AY

Ideas

in s p i ra tion

Don't miss this much loved industry event.

HO0414_024_SPE

2014-03-25T11:24:47+11:00

HO0514_025

2014-04-15T16:02:30+10:00

foodserviceaustralia2014

business better

A new location and a reinvigorated program means this year’s Foodservice Australia exhibition is not to be missed.

Images: BrianAJackson (cover) - Thinkstock; Marshall Dwyer Photography

ith the Sydney Convention and Exhibition Centre now closed as part of a major transformation of the site, this year’s Foodservice Australia will be hosted at the Royal Hall of Industries in Moore Park. A trade only event, Foodservice Australia has long been a favourite amongst foodservice professionals, connecting them with a range of passionate industry suppliers and exposing them to a plethora of information on how they can do business better. In addition to housing the latest catering and baking equipment, welcoming some of the country’s top chefs and facilitating face-to-face meetings for suppliers and business operators, the new Moore Park location means there's more space for exhibitors, masterclasses and demonstrations. Foodservice Australia will this year also welcome the new Café School, which will focus on the lunch and food-to-go trade. A recent BIS Foodservice report found that food-to-go is a booming industry in Australia, with Australians spending $15 billion on fast food in the 12 months to October 2013, and interestingly, a larger proportion of this takeaway food was consumed by those who earn more than $50,000 a year than those who earn less. “This new feature will appeal to anyone who operates a café or offers casual dining, a sector that has experienced steady growth despite the challenging economic climate of recent years,” said event director, Tim Collett.

Café School will provide lessons on how to create a delicious and profitable menu for cafès, sandwich bars, takeaway food businesses and/or delis. Practical sessions will include sandwich masterclasses, juicing tips and sessions which discuss overseas trends. And of course coffee will form part of the teachings at the Café School. "Coffee is still a major drawcard for consumers, who make a beeline for their favoured blend and barista,” said Collett. “At Café School we will be holding practical masterclasses focused not just on how to make coffee, but how to make more money from serving it.”

"Food-to-go is a booming industry with Australians spending $15b on fast food in the 12 months to October 2013"

hospitalitymagazine.com.au

Other events include: • Rare Medium Chef of the Year – This competition, which attracts entrants from professional chefs around the country, sees participants compete against each other and the clock in a test of creativity, culinary knowledge and ingenuity. Participants, all vying for the coveted trophy and a share of the $10,000 prize money, have one hour to prepare their best dishes from a mystery box of ingredients.This year the competition will be bigger than ever with four live kitchens and a new viewing area for spectators. • The World Chocolate Masters – Visitors will be able to watch as chocolatiers and patissiers create their detailed and delicious sculptures over eight hours, in accordance with this year’s theme - ‘Inspiration from Nature’. • Australia’s Best Pie Competition – One of the highlights of the Foodservice Australia show, attendants can watch the judging of the Best Pie

Foodservice Australia When: 25-27 May - 10am-5pm Where: Royal Hall of Industries, Moore Park, Sydney NSW W: www.foodserviceaustralia.com.au

hospitality | May 2014

HO0514_026

2014-04-15T16:02:30+10:00

foodserviceaustralia2014

HO0 5 1 4 _ 0 0 0 _ BL A_ QP

Images: Gavin Blue Photography

FSAA

Competition take place each day, as well as demonstrations and tips on making great pies and pasties. New this year is a special category for gluten free products. • Global Pizza Challenge – The Global Pizza and Pasta Challenge was founded over 10 years ago to promote and encourage culinary innovation in the world’s most popular food category. It has developed into the world’s biggest pizza competition with national events run in countries throughout the Asia Pacific, Africa and the Americas. The competition invites aspiring pizza and pasta makers to join in and show off their skills in categories including Red or White Meat; Seafood including Crustaceans; Vegetarian, Dessert and Large Pizza Chain. • Regional Producers Pavilion – This will showcase boutique food, drink and ingredient suppliers from all over Australia. Visitors to Foodservice Australia will be able to taste fresh produce, get new menu ideas and speak with the producers behind the product.

conference This year, the Foodservice Australia exhibition will be accompanied by the Foodservice Suppliers Association of Australia's (FSAA) annual conference. Running on 26 May from 8.30am to 5pm, the Foodservice 'Today and Tomorrow' Conference represents a unique opportunity for visitors to hear industry members sharing their insights and experiences in the foodservice sector, while also shedding light on industry trends and challenges. Speakers will include representatives from QANTAS, Unilever and the Trippas White Group. Professionals working in the institutional or commercial foodservice market, or who provide services to these markets, are encouraged to attend this year's Conference, which is targeting suppliers in the food, beverage, tabletop, packaging, equipment and support services. -

2 0 1 4 - 0 4 - 0 4 T1 2 : 1 2 : 1 7 + 1 1 : 0 0

CONFERENCE TIMETABLE A major Foodservice participant’s view Who: Yezdi Daruwalla, Unilever Food Solutions, managing director Australasia When: 8:30-9:15am Enter with your eyes open when dealing with major QSRs Who: Dessirae Luther, Sproule Qualdes, director When: 9:15-10:00am A major restaurant & catering group’s perspective Who: Brien Trippas, Trippas White Group, executive chairman When: 10:15-11:00am Food & packaging wastage in foodservice & the opportunities available Who: Karli Verghese, RMIT University, principal research fellow When: 11:00-11:45am

hospitality | May 2014

Airline catering – an international and domestic insight Who: Rick Stephen, SATS Catering, director of kitchens; Charles Abraham, Gate Gourmet commercial director Oceania; Stephen Rennie, QANTAS manager – catering & delivery When: 11:45am-12:30pm The Australian pub-food scene Who: Gary Johnson, Spirit Hotels (Coles), national food manager When: 2:00-2:45pm An insight into the challenges of catering within aged care, and the innovations required to keep ahead Who: Jonathan Storer, Cater Care Australia, national business development manager When: 2:45-3:30pm

hospitalitymagazine.com.au

HO0514_000_MCC

125

2014-04-03T09:53:56+11:00

ANNIVERSARY

125 s â&#x20AC;Ť ×¤â&#x20AC;Źs 5 f s To celebrate our 125th year, we have developed five unique flavour blends from around the world, based on results from the McCormick 2014 Flavour Forecast. Created by a global team of experts at McCormickâ&#x20AC;&#x201D;including chefs, culinary professionals, trend trackers and food technologists, these special flavour blends will inspire any chef. Available from your local foodservice distributor, these represent the pinnacle of flavour innovation. So donâ&#x20AC;&#x2122;t delay, start putting 125 years of passion into your meal creations today.

Be the first to use the Flavour Forecast blends in your menu! For your free sample call McCormick For Chefs Customer Service on 1800 100 750 or for more information visit www.mccormick.com.au/foodservice

ARM0612 McCormick 2014 FF_Hos.indd 1

ARMORY0612 HOS

24/03/14 11:15 AM

HO0514_028

2014-04-15T16:02:30+10:00

foodserviceaustralia2014

FIRE EXIT

Competition Prep A1

S1 S4 S5 S6

A11

A13

A2 A4 A6

A12

B1 B3 B5

B11

A19

A14

B17

S9 S10

C2 C4 C6 D1

A25

A27

B21

A29

A39

A34

A40

B29

B33

B39

Chef of the Year

C13

D11

C29

A44 A46

R5 R6

Regional Producers

R13 R12

R10

D22

E1 E3 E5

R2 R3

D2 D4 D6

R14

S15

A53

B54

B43 B45 B47

C33

C39

C43 C45

E21

ENTRY

C34

C44 C46

D33

D39

D43 D45

C54 D47

D34 E29

D54

D44 D46

E33

E39

E43 E45

FIRE EXIT

E47

S17

Café School

Registration

C47

D R1

S14

A A48

S11 S13

A51

D29

D13

Pie Competition

B44

B34

C11

C12 D7

A33

A30

B12

C1 C3 C5

S7 S8

A23

A18

B15

FIRE EXIT

Wash Area

E12

F11

Cafe

F13

E40

E44

E48

F39

F43

F47

F53

F F6 FIRE EXIT

Wash Area

HO0 5 1 4 _ 0 0 0 _ BL A_ QP

F54

Competition Theatre

F12 F14 F16 FIRE EXIT

FIRE EXIT

2 0 1 4 - 0 4 - 0 4 T1 2 : 1 2 : 1 7 + 1 1 : 0 0

Exhibitors list 3 Seeds International ............................S7

Connect Food Management ..............A11

Alliance Furniture Trading .................E21

Cookers Bulk Oil Systems ....................F7

Alsco ......................................................A19

Culligan Water First ............................ E43

Australian Hospitality Directory ......D45

Cyber Chill.............................................. S5

BioPak ................................................... A30

Daylesford & Hepburn Mineral Springs ................................... C1

BIS Foodservice .................................. C44 Black Swan Poseidon Dips.................F13 Boema Coffee Machines ....................B11 Borgcraft ................................................ B2 BPM Lifestyle .........................................R1 BV Farm Fresh ..................................... D29

hospitality | May 2014

Della Rosa Fresh Foods Group .......... C2 Diamond Made.................................... E48 Digital Experiences ............................ E40 Dimattina Coffee................................. D39 Dimes ...................................................... G8

Carmi Flavors .........................................E8

Ecolab ...................................................D44

Caterhire............................................... B39

ElmstockTea..........................................B15

Chem-Pack Supplies ..........................D46

Enterline ................................................F16

Choices Gluten Free ............................. S9

EuroCave Australia............................. A27

Cobs Fine Foods ....................................R7

Eurochef Australia .............................. C54

Colonial Farm .........................................B7

Eximo Speedlock ...................................E5

Comcater .............................................. D13

F Mayer Imports...................................F39

Confoil .................................................. E29

FED ........................................................ B21

hospitalitymagazine.com.au

HO0514_029

2014-04-15T16:02:30+10:00 H0 0 5 1 4 _ 0 0 0 _ ROM

Flexi Commercial ................................ D33

Nolan Meats ........................................ D29

Fonterra Foodservice..........................F47

Nullamunjie Olive Oil ........................... R6

Foodservice Rewards .......................... A6

OmniPOS................................................ S6

Franchise Council of Australia ........... A3

Open House Magazine ...................... D34

G&K Distributors ................................ A39 Golden North......................................... R5 Goodman Fielder ................................ D54 GS1 Australia..........................................E6

OrderMate POS ....................................F53 Oz-Tank ................................................... S4 Pac Food ............................................... B33 Pac Trading ...........................................E33

Hakka.................................................... B34 Hank’s Jam...........................................S11 Hastings Data Loggers ....................... S1 HIT Equipment Australia ..................C45 HLP Controls ....................................... S17 Hokubee Australia .............................D43

Parmalat Australia ...............................A13

Perfect Fry Company ..........................C12 Phoeniks ............................................... C34 Phoenix Manufacturing Services .....A12 Prime Electronic Components ......... A51

Impact Eco Wares ...............................S10

Procal Dairies ...................................... A33

IMPOS Solutions................................. C11

Ready Bake ............................................ A5

Impulse Products................................R10

Riva ice cream dispensers ................ C33

Inghams.................................................. C7

Robot Coupe .........................................E47

Inno Seal Australia ............................... A7

Roma Food Products ........................... A2

JL Lennard ........................................... C39 Juremont Food Service........................E7 Kikkoman Australia ............................ C29 Kiss Promotions..................................A29

Safcol Australia ....................................S13

Lindt & Sprungli ...................................B12 Lunchbox Solutions/ Everyday Café ......................................F12 M & J Chickens.................................... B44 Mackies Asia Pacific ........................... A48 Marco Polo Foods................................. A8 McCormick Foods..................................F5

2 0 1 4 - 0 4 - 0 7 T0 8 : 3 5 : 4 9 + 1 0 : 0 0

GLUTEN FREE

Live Life Well Australia’s biggest range of gluten free foods

Sage Micropay ....................................A25 Saxbys Soft Drinks ..............................R13 Simpson Farms ......................................E1 SMB Consultants .................................D11

Kuvings Australia ................................S14 Kwik Lok ............................................... A46

Peercore IT ..............................................B1

Hospitality Magazine ........................A53

Innovative Food Equipment ............... D1

Sous Vide Australia ............................ B29

Flours Baking Mixes Egg Replacer Gluten Substitute

Pastas Cookies Breakfast Cereals Snacks

SPI Bio-Products ................................... D6

Bulk V olu Availa mes ble

Steam Australia .................................... A9 Tasmanian Bakeries ............................R14 The Armory.......................................... E45 The Authentic Pastry Company ....... B47 The Fudge Man ..................................... S8 United Foods ......................................... R8

Meat & Livestock Australia ............... D29 Mexican Express ...................................A1 Mission Foods ..................................... C47 MKA Catering Equipment System .. B54 Montana Foods ..................................... A4

Unox - Spido ........................................ C46 Unox Australia .................................... D47 W & P Reedy ........................................ A40 Well and Good.....................................A44

Mulfric Fine Foods .............................. C43

Wild One Beverages............................B17

Muria Bahari Indonesia .....................A23

Winterhalter Australia ......................... D7

Nestle Professional ............................ D22

Wise Water Solutions .........................S15

Nicholson Fine Foods .......................... R3

Yarra Valley Jams ................................. D2

www.orgran.com

hospitalitymagazine.com.au

hospitality | May 2014 Hospitality Magazine - Pre Food Service show.indd 1

4/04/2014 4:16:12 PM

HO0514_000_DER

2014-04-03T09:55:39+11:00

HO0514_031

2014-04-15T16:04:20+10:00

dishwashing

DISH

WASHER D EL I B ER AT I O N S All dishwashers are not equal, and foodservice operators need to understand how and when theirs will be used in order to make the biggest savings. Tim Smallwood reports.

N Â

ot just keeping your customers coming back but also keeping them safe means that those who are running businesses, preparing and serving food need to meet minimum standards of cleanliness and hygiene. They are not just good for business; these standards are required by the local government regulations that allow you to run the food business by ensuring the dishwashing equipment you use is able to give a wash performance that will meet all your expectations. To maintain the quality of your service, Food Safety Standards require that a double or triple bowl sink for sanitising and/or a dishwasher that sanitises is provided. The Australian Standard for the design, construction and fitout of food premises requires the sinks to be provided with water at a temperature of no less than 45 degrees for washing and 80 degrees for sanitising in the other sink. To maintain the temperature of the rinse water at more than 80 degrees is not the only problem with using sinks for washing up utensils and wares, the other one is the safety issue of staff having to handle items in a sink at that temperature, even when a basket is used. Those who have hand washed in the past also know that the wash sink also gets contaminated very quickly and needs to be frequently emptied and replaced with clean water if you are to wash effectively. Overall, hand washing is not only labour intensive and potentially risky, it is also wasteful of water and energy if the regulations are to be met. The answer to these issues and a means of saving money and time is Âť

hospitalitymagazine.com.au

Electrolux EUCAICLG glasswasher.

hospitality | May 2014

HO0514_032

2014-04-15T16:04:20+10:00

HOS 0 4 1 4 _ 0 0 0 _ S T O

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

dishwashing

toÂ use a dishwasher - but what sort? There are so many different types, each designed for different businesses and applications, and there are so many different brands on the market. Before you can talk to suppliers to get the best advice, you will need to work out and write down basic information: what you have to wash and the number of items that have to be washed over the busiest hours of the day. Very large food businesses should also identify how many staff they want to be involved in the washing and the space available for the equipment.

Size matters Even the smallest food business or facility can benefit from using a dishwasher rather than hand washing because of the guarantee that the wares are clean and sanitised after washing. This can never be the case when hand washing. For example, a pantry in an office or nursing home would only generate a small number of items to be washed maybe two or three times a day, and the washing is often done by people who have no experience in running professional catering equipment. For them the best solution is an under bench semi commercial dishwasher which operates like a domestic dishwasher: press start and forget; but it should be one like the Miele range of fresh water machines which provide a guaranteed rinse that meets the Food Safety Standards and has four programs with the shortest being a 16 minute cycle, but also an extended drying cycle if needed. Hobart Australia suggests that for up to 100 meals a day, small and medium sized cafĂŠs and bistros would use an undercounter commercial dishwasher. But as in all other cases it will be the size and number of dishes and cutlery that have to be washed and the length of time for the washing which will determine the size of dishwasher you should get. The capacity of a standard 500 x 500 dishrack is fixed and will hold only 18 x 26cm diameter plates but 27 x 15cm diameter plates into the same rack which will take approximately two minutes to wash in the machine. Generally racks will be loaded with a range of wares as they are returned from the customers, but the best way to calculate the right size and capacity dishwasher you need is to add up the wares and work out how many baskets will need to be washed over the peak period, allowing for the loading and unloading of the machine.

hospitality | May 2014

Whatâ&#x20AC;&#x2122;s on the market? Combination dish and glass washers are the ideal solution for coffee shops as they are suitable for glassware and small plates, cups etc. Companies such as Eswood have dishwashers for smaller spaces which will take 400 x 400 racks as an alternative to the standard 500 x 500 rack which is larger and heavier when working in confined kitchen spaces, and Stoddart has released the Wine Line series of glasswashers from Electrolux Professional which are designed to reduce damage to crystal and other fine glassware. For serious glass washing, Meiko Australia recommends reverse osmosis water filtration either built into the dishwasher or as an addon which completely eliminates spotting and the need for hand polishing glasses after washing. For most restaurants and hotels, the upright hood type pass-through dishwasher is the standard. These machines have a capacity up to 6 racks or 1,000 plates an hour while only using less than two litres a rack to wash. New technology such as the Comenda cross-jet water jets are used to ensure all residues are eliminated and Winterhalter incorporate waste water heat recovery to pre-heat cold water coming into the machine to save energy. Single tank dishwashers require a sink and hand spray to be located beside the machine for pre-rinsing the racks of soiled wares to remove heavy soiling prior to washing. This pre-rinsing can use far more water than the actual washing ma-

Electrolux EUCAICLG glasswasher.

hospitalitymagazine.com.au

HO0514_033

2014-04-15T16:04:20+10:00 HO0 5 1 4 _ 0 0 0 _ DUN

The Angelo Po LP202 pot washer.

chine, and to overcome this Wexiodisk has developed a pre-wash machine to replace the hand spray which is said to save up to 200,000 litres of water a year as well as chemicals, power and of course labour. The sink beside the dishwasher can be made large enough for the washing of pots and trays which can then be run through the dishwasher on a standard wash cycle for a final rinse and sanitise, so that staff are not working with high temperature hot water. If the number of pots and food trays is significant then most dishwasher manufacturers also make dedicated pot wash machines such as Angelo Po with its LP202 model, available through Global Food Equipment, as well as combination washers. For kitchens needing to wash quantities of cookware with heavily burned on residuals, some manufacturers offer a Granule type ware washer. These machines mix food safe plastic granules with the water and detergent to eliminate the need for pre-soaking before machine washing to clean them completely. For large hotels and restaurants, multitank rack type automatic dishwashers are designed to wash from 80 to 240 racks an hour. This type of dishwash-

er can be tailored to suit particular needs with standard or large pre-rinse and up to three wash tanks as well as standard or extended final rinse. Specialist dishwasher manufacturers such as Meiko, Winterhalter and Hobart also offer heat recovery systems which will use the waste heat from the machine to pre-heat the cold water supply to enable the dishwasher to run on cold water rather than the hot water supply to save on running cost. The most advanced dishwashers are the Flight (or peg type) dishwashers which have a continuous conveyor comprising pegs which allow all the plates and wares to be placed directly on to the conveyor, which eliminates the need for double handling of dish racks. These machines have all the same features and throughput capacity as the multi-tank rack type but companies such as Meiko Australia can design total systems that use conveyors and other robotic technology including automatic tray and cutlery washing and sorting to fully automate the clearing and washing process for maximum efficiency and scaleability. There are many manufacturers of commercial dishwashers offering equipment in Australia, but as Washtech points out, it is important that the equipment is installed and commissioned by the company or an authorised service agent to ensure that it is running correctly. And in the long term, just as maintaining the performance of your motor vehicles, Rhima Australia insists that using the right detergent (fuel) and regular preventative maintenance can extend the effective life of the equipment. All manufacturers maintain continuous research and development into foodservice washing technology in order to improve performance and reduce the consumption of energy and water, and it is always worth examining the features of the equipment to see which will best suit your business’ needs. All dishwashers are not equal and you can expect to outlay more for dishwashers which will save on running cost and reduce the long term cost of ownership through efficiency and lower maintenance and service costs.

“Even the smallest food business or facility can benefit from using a dishwasher rather than hand washing”

hospitalitymagazine.com.au

PosterSystem 3x2,4 h.indd 1

2 0 1 4 - 0 4 - 0 9 T1 5 : 2 5 : 0 6 + 1 0 : 0 0

Stylish Italian showpiece equipment that keeps up Angelo Po holds the key to your professional kitchen needs offering one-stop solutions through a portfolio of high performing and sought-after equipment. From top of the range self-cleaning combi ovens to energy efficient doubleskin dishwashers, no matter what you need, the best of Italian design and quality craftmanship will be on show for all. hygienic designs

stylish

strong

energy efficient

functional

modular

24 month warranty on parts

Contact Global Food Equipment to learn more

PRODUCT INSTALLATION

ON-SITE TRAINING

24/7 BREAKDOWN SUPPORT

NATIONAL NETWORK

Sales & Service 1300 627 627 sales@globalfoodequipment.com.au www.globalfoodequipment.com.au

hospitality | May 2014

2014-04-15T16:04:20+10:00

Image: Jorgenmac - Thinkstock

HO0514_034

workplaceissues

There’s

more than one

VICTIM in workplace bullying

recent order from the Fair Work Commission under its new antibullying jurisdiction highlights the inherent problems for all employers. From the 1 January 2014 the Fair Work Commission can hear claims for bullying and if found to be occurring, issue orders to stop the bullying. On 21 March 2014 the Fair Work Commission issued one of its first comprehensive anti-bullying orders [Print PR548852] detailing the following employment restrictions for two work colleagues: “The employee, the subject of the application: 1. Shall complete any exercise at the employer’s premises before 8:00 am. 2. Shall have no contact with the applicant alone. 3. Shall make no comment about the applicant’s clothes or appearance. 4. Shall not send any emails or texts to the applicant except in emergency circumstances. 5. Shall not raise any work issues without notifying the Chief Operating Officer of the respondent, or his subordinate, beforehand. Orders to be followed by the employee, the applicant: 1. The applicant shall not arrive at work before 8:15 am.” Employers traditionally have the common law right to set hours of work, and the Fair Work Commission has in this case set specif-

hospitality | May 2014

ic orders against an employee for alleged bullying of another staff member. This outcome encroaches on the business owners’ right to set hours of work for individual employees, instead having it awkwardly regulated by orders of the tribunal. This leads to a myriad of issues, in that in certain circumstances the employer may be asking the employee to breach the order of the tribunal by simply requiring the employee to start work earlier than the time prescribed in the order. This is unwarranted micro-management of workplace conditions and should not be the subject of orders by the Fair Work Commission. Human resource managers in companies normally deal with complaints of workplace bullying and most often these complaints, when investigated on a factual basis, are dismissed as not constituting bullying but mere workplace banter. However, to have the Fair Work Commission now looking at these complaints creates more costs to employers in that such claims will now be assessed externally by a tribunal. Add up the hours with everyone off-site dealing with these issues, and the costs can be crippling to a business of any size. Restrictions such as requiring that the Chief Operating Officer be notified of any issues between two work colleagues is absurd. With restrictive workplace orders now emerging as a new trend in Australian workplaces, is it any wonder our productivity levels are falling way behind international best practice levels.

Business owners daunted by the legalistic process in such matters may unwittingly consent to bizarre orders of the tribunal only to realise the impractical problems it causes in the workplace days, weeks or months later. The ever increasing eroding of employer rights in Australia will encourage more and more business owners to contemplate offshoring to countries where labour laws are less intrusive and businesses are incentivised by governments with concessional business tax rates. More red tape for businesses means less productive workplaces and lower profit margins. It is alarming that in calendar year 2013 some 10,821 businesses entered external administration – the highest on record for corporate insolvencies, according to the Australian Securities and Investments Commission quarterly statistics. Many restaurants and cafes are included in these figures and disturbingly, only the high profile venues that close find their way into the newspapers, not the everyday café in your suburb that now has a ‘for lease’ sign in its window. If as a nation we fail to provide sensible workplace regulation and we let the politically correct minders take over our legislative framework, the consequences for all Australians may be far more damaging than just higher unemployment levels. This article was written by the Workplace Relations Team at Restaurant & Catering Australia. Contact them on 1300 722 878.

hospitalitymagazine.com.au

Image: RazoomGames (science lab) - Thinkstock

Having the Fair Work Commission manage workplace bullying will only hurt the industry, writes Restaurant & Catering Australia.

HO0514_035

2014-04-15T16:04:20+10:00

managementcomment

Move over Heston... let’s get back to basics

Chefs are so preoccupied with devising menu items that resemble a scientific experiment that they’ve forgotten about the basics – and even the Michelin Guide is over it, writes Tony Berry.

Image: RazoomGames (science lab) - Thinkstock

t was while idly flicking through the morass of words contributed to the media by food writers, wine “experts”, chefs (celebrity and otherwise) and TV performers who once cooked scrambled eggs, that I found one imbiber admitting “I have a weakness for sangiovese from Tuscany.” Fair enough; each to her own. Nothing to quibble with there. The sangiovese-sipper went to on explain she wants Tony Berry it “to taste of dust and dry bricks.” And that’s where she and I part company. She can keep her builder’s rubble; I’ll settle for a good earthy taste redolent with the smell and flavour of the grape; something that conjures up images of vineyards rather than construction sites. However, it did leave me wondering – as wine writers’ comments often do (they are such an easy target, poor things) – whether there is a chef beavering away somewhere to create a dish to match this Tuscan tipple. If so, it would hardly come as a surprise in view of the prevalence in recent years of chefs seemingly determined to ignore food’s basic pleasures as they seek to outdo each other with increasingly bizarre creations. Heston (use of a single name is today’s sign of fame) is but one among many who resort to Bunsen burners, pipettes, laboratory flasks, petri dishes, liquid nitrogen and numerous other aids more usually associated with splitting the atom. And although this trend seems to be on the wane, it still lingers among the ranks of the wannabees and MasterChef show-offs. The overdue return to sanity in the preparation of our dining fare has, however, received a welcome boost from a most unlikely source. The Michelin Guide, the snootiest of all good food guides – has removed its star from a French restaurant that made much play of its “alternative” menu, which is a polite way of saying wacky and bizarrely unappealing. The guide’s inspectors decided “a small square of peas, carrot foam and mealworms” and “crickets in a whisky bubble with cubes of French toast and pears” served by the Aphrodite in Nice were

hospitalitymagazine.com.au

not really what diners were seeking. Perhaps this is a sign that this august publication, for too long allowed to be the demigod arbiter of what’s good and what’s bad in the world’s restaurants, is coming to its senses. Such a view is supported by the fact that the guide is beginning to embrace the less pompous eating places. Sacre bleu! There are even pubs and bistros being allocated stars in this year’s edition. Editor Rebecca Burr has even deigned to acknowledge that “dining is becoming a less structured, less formal affair and opening times and menus are more flexible to reflect the way we live our lives.” Such an admission is long overdue and shows the guide (and many of the snobish commentators and reviewers who plague the media) is losing its role as dictator of standards and is in catch-up mode. We may even see the day when chefs give priority to pleasing their customers rather than food guide inspectors. It is at last recognising and rewarding chefs and restaurants who were already aware of the need to get back to basics in terms of food, ambience and service. Who needs a snooty sommelier to advise (i.e. sell) an “appropriate” wine when the majority make their choice more on price (the second cheapest on the list) than anything else? Who needs chandeliers and starched linen and $1,000 mock Regency chairs? And do we need our food to be described in verbose and flowery language that includes the names, addresses and bloodlines of every animal and producer sourced for each dish? Comfort, cleanliness and efficient service are the essential yardsticks. Combine them into a relaxing, convivial and informal atmosphere and you have all the basics required. Plus, of course, food that is intended to impress solely by its freshness, cooking and flavour rather than resembling a mad scientist’s laboratory experiment. Do that and the punters will come calling. And if the men and women of Michelin or any other guides follow in their wake, that’s a bonus. Meanwhile, where’s that waiter – there’s some bull-dust in my sangiovese.

hospitality | May 2014

HO0514_036

2014-04-15T16:04:20+10:00

managementcomment

verybody seems to cringe when the end of the financial year is mentioned. It creeps up on us year after year, and we never seem to have enough time to sift through our expenses and receipts as diligently as we should. But it doesn’t have to be so cumbersome; tax time can actually be an opportunity for you to assess your finances and, according to my accountant, Amanda Fisher from Connected Accountants in Sydney, business operators can catch extra tax savings before the end of the financial year by considering these 10 tips. 1. Bring forward any purchases planned for the next few months – get the deduction this year rather than next. If you use ‘accrual’ accounting, that means you need the invoice dated before 30 June. If you use ‘cash based’ accounting, you must make the payment before that date. 2. Business vehicles all have depreciation and running expenses. Logbooks are essential and should be updated every three years. There are three ways to claim motor vehicle deductions for a vehicle that’s part private and part business use: a logbook to establish the proportions, or 12 percent of the value of the vehicle (maximum value $57,466), or a flat onethird of the running costs. Find out which method gives you the best tax savings. 3. What about the old equipment in your storeroom? You can write off the depreciated value of that microwave, mixer or blender that no longer works. If it’s not being used, clear the decks and claim a deduction. 4. Are you claiming the maximum depreciation for fitout and fittings? Lights, seats, benches, stoves and shelving can all be depreciated. If you’ve taken over a business or don’t have good records, Fisher says it’s well worth getting a quantity surveyor to work out the value of what you have – she’s never seen one of these surveys that hasn’t paid for itself

hospitality | May 2014

multiple times over in the first year. If you only paid a small amount for equipment as part of the purchase price for a business, the surveyor may establish that it’s worth more than this and give you a new and possibly higher value to use for depreciation. 5. Any out-of-date liquor? If it’s never going to be used (even for cooking), there may be a case to write down the value to zero. Be ready to justify what you’ve done but it’s well worth checking. 6. What about bad debts? If you were careless about payment for a function and never got the money, you may be able to write off the debt and claim it as a deduction. You will have to show that you’ve done all you can to recover the money, then you can write off the full value, not just the cost of running it. 7. Making donations? Remember that charitable donations must be justified by a receipt from a registered charity. Donations to sporting groups and other good causes are usually Ken Burgin a marketing or advertising expense, as they don’t have charitable status. And if you buy a ticket in a charity auction and win the trip to Bali, nice try, but that’s unlikely to be deductible. 8. Self education can be claimed as a personal expense if it’s directly connected to your work, for example, a pastry chef does a chocolate course, or a manager does a leadership certificate. Unfortunately the people who do my monthly ‘Starting a Cafe’ workshops can’t claim the cost, because it’s not related to the work they do at the time they attend. 9. Superannuation is a large and frequent expense, due 28 days after the end of each payment period. Normally the payment for your June quarter is not due until July, but if it’s paid before 30 June, the expense will come into the current year. You’ll have to decide how this fits into your cashflow. 10. 30 June is a Monday this year – get yourself well organised and talk to the accountant now. Is it time to upgrade your bookkeeping system so you can track expenses more easily? The cost of doing that is a tax-deduction too.

Image: Robyn Mackenzie - Thinkstock

TAX

Like to pay less tax? Ken Burgin shares tips on how business operators can catch extra savings before the end of the financial year is upon us.

hospitalitymagazine.com.au

HO0514_037

2014-04-15T16:04:20+10:00

shelfspace

2 4

5 1. Water from a foreign land

Image: Robyn Mackenzie - Thinkstock

Still and sparkling artesian water varieties from New Zealand based business, nakd, are now available in Australia. The naturally filtered water is bottled directly from an 1,800 year old aquifer situated within The Bay of Plenty. With a pH level of 7.2 the water is slightly alkaline and is subsequently said to help maintain the body’s acid/alkaline balance. Both plastic and glass bottle packaging is available. For more information head to www.opj.com.au

2. Minty fresh breath The new portion controlled Pillow Pack product from Tic Tac can be offered as a complimentary service in hotels, restaurants and at conference and events, or they may be used as an in-room turn-down extra in the accommodation sector. The Pillow Pack is available in mint, Tic Tac’s most popular flavour, and each pack contains four mints. Each

hospitalitymagazine.com.au

carton contains 21 bags, and each bag contains 100 packs. Check out www.ferrero.com.au/ foodservice/tictac

3. A new twist on an old favourite La Maison Cointreau, famous for its Cointreau liqueur, has introduced a new offering. Developed by the company’s master distiller Bernadette Langlais, Cointreau Noir is described as a new variant of the company’s iconic Cointreau liqueur. It offers a refreshed take on the ‘Majestic’, a Cointreau orange liqueur and cognac creation which was crafted by Edouard Cointreau in the early 1900s. Langlais has imbued the original recipe with her own personal touch, adding in macerations of nuts and almonds. The new liqueur contains 70 percent Cointreau and 30 percent Rémy Martin Cognac. On premise venues can order the product through their wholesaler. Head to www.cointreau.com

4. Fuss free juicing Sammic Australia has added the Santos New Generation Centrifugal Juicer to its offering. It’s said to be more powerful, more robust and easier to clean than previous models, and is equipped with the new generation patented Ezy-Clean System II. The juicer eliminates the need for business owners and their staff to cut up fruit and vegetables manually by virtue of its wide feeding chute, and it produces pulp free juice. See www.sammic.com.au

5. New chef wares The new Urban Collection of denim aprons from Chef Works Australia is described as both fashionable and functional. Designed for the streetwise chef, the collection takes its inspiration from the food truck and pop-up restaurant trends. Bold stripe patterns and two-tone denim characterise the collection, and a number of pieces offer a fresh take

on traditional classics. The collection includes six ranges named Bronx, Manhattan, Memphis, Portland, Chesapeake, Charlotte and Santa Fe, and Chef Works says each item is said to be high-quality yet affordable. Visit www.chefworks.com.au to find out more.

6. Bread for the gluten intolerant Tip Top Foodservice has added a gluten-free bread to its Bürgen range in an effort to help foodservice operators cater to the needs of their gluten intolerant guests. The new Gluten Free White Bread is frozen from fresh, which helps to prevent issues associated with product shortages as well as minimise wastage. The product is vacuum packed for freshness and has a shelf life of four months when frozen. It is distributed in cartons of six. See www.tiptop-foodservice.com.au

hospitality | May 2014

HO0514_038

2014-04-16T10:38:14+10:00

eventscalendar

hospitalitydiary MAY

25-27, Foodservice Australia The expanded show is running at the Royal Hall of Industries at Moore Park. The extra space will be used to house more exhibitors, a regional producers pavilion and the new Café School focusing on the lunch and foodto-go trade. Other highlights will include free business workshops in the Restaurant Theatre, Australia’s Best Pie Competition and the Global Pizza Challenge. www.foodserviceaustralia.com.au

JUNE 22-24, Fine Food New Zealand Fine Food New Zealand returns to Auckland’s ASB Showgrounds, showcasing the best and most innovative products and services to the foodservice, hospitality, and food retail

HOS 0 4 1 4 _ 0 0 0 _ S OL

industries. New to Fine Food NZ this year is the ‘The Barista Smackdown’ which will see top baristas compete head-to-head to create the perfect coffee. Free registration for trade visitors is available until 13 June. www.finefoodnz.co.nz 27-29, Sydney Good Food & Wine show Local chefs and regional produce are set to be the focus of this year’s Good Food &

2 0 1 4 - 0 3 - 1 1 T 1 4 : 2 4 : 0 2H +O 1 01 5: 10 40 _ 0 0 0 _ B L A _ P S H

QUICK, CONVENIENT ACCESS FOR

LIGHT SPILLS WITH FLEXIBLE DISPENSING!

hospitality | May 2014

Wine show. Visitors can purchase entire dishes from exhibitors rather than samples, as was the norm in previous years. This year’s show will also feature the Grazing Garden, which will comprise a selection of Sydney and Melbourne’s top food trucks. goodfoodshow.com.au/sydney

Image: Marshall Dwyer Photography

2-4, Taste of Perth The Taste Festival is heading to Perth, bringing the city’s greatest restaurants to Langley Park. The inaugural three day event represents the first food festival of its kind to hit Perth’s shores. Participating restaurants include Nobu, Greenhouse, Silks, Print Hall, Lalla Rookh, Bistro Guillaume and el Público. www.tasteofperth.com.au

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

P R O D U C T S hospitalitymagazine.com.au

HO0514_000_HOU

2014-04-09T08:40:31+10:00

Accommodation

Foodservice

Beverage

Accommodation

Beverage

Foodservice

Accommodation

Foodservice

Accommodation

Beverage

Accommodation

Beverage

Management

lia at ra s st t u Au 46 si Vi od d B Fo an ne St Fi

Foodservice

Management Accommodation

Beverage

Management

Beverage

Management

Management Management Beverage Management Foodservice FoodserviceAccommodation AccommodationBeverage

Foodservice Beverage

Management Accommodation

Your number one source for hospitality information and products

HO0214_000_PEE 2014-01-07T08:23:41+11:00 FA F40 WA Hosp OBC Ad.pdf - 1 123/12/13 1:20 PM

CMY