Hospitality Magazine May 2015

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Print Post Approved PP100007268

No.714 May 2015

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foodservice

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accommodation

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beverage

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management

PLUS:

Between

the wines Industry leaders share tips on compiling a stellar wine list

WHAT’S TRUST GOT TO DO WITH IT? The industry’s most trusted brands revealed

TEA FOR TWO

Young pastry chefs turning high tea on its head

THE SAVINGS CYCLE Are you getting the most out of your dishwasher?

Your guide to Foodservice Australia

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10 editor’s note

“P

No.714 May 2015

Print Post Approved PP100007268

eople want to get paid for the hours they work; they no longer worship the head chefs and sacrifice themselves on the altars of food. It’s become a job to most ...

The industry has lost its prestige and is now just a job to many.”

This is a comment made by one of our readers on a recent story relating to penalty rates. No doubt like many of you, I think this is a terribly sad indication of the mentality of today’s young and aspiring chefs.

And what makes me sad is not the penalty rates issue; it’s the ‘just a job’ mentality.

The lack of passion.

With the government more or less confirming that penalty rate reforms aren’t on the agenda, we need to incentivise entry into the industry in other ways.

I attended one of Jamie Oliver’s recent presentations in Sydney, where he launched a petition encouraging the governments of the G20 to provide food education in schools. And with Oliver’s Food Revolution Day on 15 May, there’s no excuse for chefs not to get on-board. After all, if we can’t encourage kids to become chefs because of the financial returns, we should convince them to enter the industry for other, less tangible reasons. The reasons that will see them survive and thrive: passion, creativity, a love of service and a respect for beautiful produce. Granted, some of these things can’t be taught, they’re inherent, but for the sake of the industry we should definitely be trying.

foodservice

PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au MANAGING EDITOR Danielle Bowling Ph: (02) 8484 0667 danielle.bowling@cirrusmedia.com.au JOURNALIST Aoife Boothroyd Ph: (02) 8484 0907 aoife.boothroyd@cirrusmedia.com.au

accommodation

■

beverage

■

management

PLUS:

Your guide to Foodservice Australia

the wines Industry leaders share tips on compiling a stellar wine list

18

WHAT’S TRUST GOT TO DO WITH IT? The industry’s most trusted brands revealed

TEA FOR TWO

Young pastry chefs turning high tea on its head

THE SAVINGS CYCLE Are you getting the most out of your dishwasher?

Rebecca Lines, sommelier and co-owner of Sydney’s Bar H.

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cover

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contents FEATURES

10 Tea for two

REGULARS

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A new approach to high tea.

14 Top Trusted Brands

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We speak to this year’s winner.

18 Reading between the wines Creating a winning wine list.

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ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 8484 0642 Fax: (02) 8484 0915 rhonnie.merry@cirrusmedia.com.au PRODUCTION CO-ORDINATOR Mary Copland Ph: (02) 8484 0737 mary.copland@cirrusmedia.com.au

Openings

Wine Q&A with Heston Blumenthal’s right-hand man.

36 Industry Observer

Is your dishwasher all it can be?

GRAPHIC DESIGNER Justine Dunn Ph: (02) 8484 0757 designer2@cirrusmedia.com.au

37 Ken Burgin

The latest hospitality venues to swing open their doors.

21 Foodservice Australia 34 The savings cycle

News The latest industry news.

There’s a big difference between blame and accountability.

How to employ the right chef for your kitchen.

38 Rant Have we made a scapegoat out of Pete Evans?

40 Shelf space New products to hit the hospitality market.

42 Diary Industry events to take note of.

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

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Average Net Distribution Period ending Sep’ 2014 - 11,828

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Between

Your guide to this year’s event.

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

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

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newsonline

IbisWorld releases updated Restaurants in Australia Industry report An updated report from IbisWorld on the state of the Australian restaurant sector credits changing social trends to the growing strength of the industry over the past five years.

The report states that social trends have helped the industry ‘bounce back’ from a low point during the global financial crisis, and that the industry is expected to post annualised growth of 3.6 percent over the five years through 2014-15 – including a rise of two percent during the current year – to total $11.7 billion.

IbisWorld industry analyst Stephen Gargano says that busier lifestyles and diminishing leisure time have increasingly led consumers to turn to restaurants not only to avoid spending time preparing food, but also to combine dining with leisure. Gargano says that consumer demand for quality food and fine dining experiences has also helped to fuel industry revenue growth over the past five years.

The report states that the developing food culture, combined with increasing consumer health consciousness and a focus on quality, is expected to provide opportunities for the industry to grow further.

Key points and forecasts in the report include: • Operators have sought to take advantage of consumers’ moves towards informal dining, with casual, healthier menus driving sales. In an effort to boost profit, the industry is also expected to focus on better-quality meals and ingredients, for which consumers are willing to pay a premium price.

• Over the next five years, rising discretionary incomes and consumer demand for quality and variety will support industry revenue growth.

Industry revenue is forecast to rise over the five years through 2019-20.

• Restaurateurs will face tough competition as other hospitality operators, such as fast-food retailers, also try to capitalise on these trends.

Pubs, cafes and prepared meals from supermarkets loom as competitive threats. Operators will

need to be diligent, focusing on operating efficiencies and consumer trends in order to keep costs down and profit up.

Source: IbisWorld

Out & about 18 March Spice I Am cookbook launch

Follow us: 4

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Industry events the Hospitality team attended recently...

29 March Dynamic Duo lunch @ Muse Restaurant

Hospitality Magazine

30 March Viva Verdelho @ Tulloch Wines

@Hospitalityed

1 April Haven Café launch

hospitalitymag

23 April Osaka Bar opening

22 April smooth Festival of Chocolate launch

Hospitality Magazine

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newopenings

The Gantry

Sydney has welcomed a new addition to its culinary scene, The Gantry Restaurant & Bar. Located at Pier One, the venue’s design pays homage to the property’s marine history, and is positioned right beside the Sydney Opera House and the Harbour Bridge. Revamped by architectural firm Bates Smart, The Gantry Restaurant & Bar draws on the industrial roots of Pier One and uses rich, dark, club styled furniture, brass furnishings and weathered timber flooring to complement the original features of the space including exposed pillars and steel framing. Executive chef Chris Irving has created a menu that respects the integrity of local and market fresh produce. Dishes include venison tartare; spanner crab with bergamot and green apple; grilled Cone Bay barramundi; and Mirrool Creek lamb chops with roasted garlic, cherry tomatoes and saltbush.

Owner: Robert Magid Head chef: Chris Irving Where: Pier One Sydney Harbour, 11 Hickson Road, Walsh Bay, NSW Hours: Daily from 12pm Web: www.thegantry.com.au

The Kilburn

Located in the heart of Hawthorn’s emerging bar scene, The Kilburn offers an extensive range of premium whiskies, craft beers and cocktails.

The modern saloon inhabits the iconic Commercial Bank of Australia building, built (in part) by Edward George Kilburn. The venue features an entire room dedicated to whisky tasting, with private group tastings available. Whisky cocktails are also on offer including The Nashi Fairy: Laphroaig 10, Chartreuse and nashi quinquina; The Larry Burns: Laphroaig 10, sweet vermouth and crème de cacao; and The Islay Coola: Laphroaig 10, tea and strawberry. The Kilburn also offers sophisticated bar food and a comprehensive spirits list.

Owner: Ben Baranow Bar manager: Joey Tai Where: 348 Burwood Road, Hawthorn, VIC Hours: 3am license Web: www.facebook.com/TheKilburn

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Asana Capri Brisbane

Chef Pete Evans has opened up a new restaurant, Asana Capri Brisbane in collaboration with Frasers Hospitality. The new restaurant is located in the new Capri by Fraser hotel with a focus on fresh, seasonal produce. The a la carte menu consists of mixed berry pancakes with coconut and vanilla cream for breakfast, and macadamia crumbed chicken schnitzel with fermented raw slaw for lunch or dinner. The adjoining café will offer coffee by Melbourne’s Sensory Lab, as well as paleo food items and sweet treats. The kitchen will be led by Josh Harris who recently held the position of head chef at Brisbane’s Era Bistro along with stints at Baguette Bistro and Bar, and Customs House.

Owner: Frasers Hospitality Head chef: Josh Harris Where: 80 Albert Street, Brisbane, QLD Hours: Daily from 6.30am Web: www.brisbane.capribyfraser.com

The Choc Pot

Following the successful launch of its flagship venue in Burwood in late 2013, the opening of The Choc Pot Chatswood marks the second location for the Sydney-based dessert bar. Founded by Ashley Clarke and Deirdre Tshien, The Choc Pot specialises in fresh, innovative and playful desserts. Using Callebaut chocolate, jersey milk and Billington’s sugar, each Choc Pot dessert is 100 percent handmade. The menu consists of waffles, soufflés, brownies, sundaes, chocolate fondue and crepes along with the ever-evolving Dessert of the Month. Hot and cold beverages are also on offer including the hot chocolate floats and smoothies, milkshakes, iced-based drinks and a wide selection of teas.

Owners: Ashley Clarke and Deirdre Tshien Head chef: Ashley Clarke Where: The District, Chatswood Interchange, Chatswood, NSW Hours: Daily from 11am Web: www.thechocpot.com.au

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beverageswine

HESTON’S right-hand man Christine Salins talks to the head sommelier at The Fat Duck and finds out what it’s like working for one of the world’s most famous chefs.

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urkish-born Isa Bal is head sommelier for The Fat Duck.

He has worked with Heston Blumenthal for nearly a decade and has high praise for his boss’s wine knowledge. Earlier this year, he relocated to Melbourne, along with the rest of The Fat Duck team, while the restaurant in England undergoes a renovation. The Fat Duck at Crown Melbourne has 800 wines on its list, about half Australian and half from the rest of the world.

So what’s it like working for one of the world’s most famous chefs?

“Working at The Fat Duck is, most of all, fun. It is rewarding, especially if you enjoy being creative. That said, it is a high-pressure environment where there is little margin for error. It is a team effort. Heston’s wine knowledge is amazing; I would think there are not many chefs or sommeliers with that knowledge. We discuss the wine list from time to time and I always welcome his input and suggestions. There are six in the (wine) team: I have two assistants, Remi and Loic, who have been with me for more than 10 years combined.

Between Remi and Loic, they share most of the admin duties as well as the service. Then there are three sommeliers: Melania, Pierre and Andrea.

When in service, we all do similar things really.”

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Where did the interest in wine come from?

“I was born in Turkey where I spent some of my time in an urban area and some on a farm with my grandfather, which I think may have influenced my appreciation of smell and taste. Wine first became part of my life when I went to uni. It was consumed more for the effect than the beauty of it. After university, when I went to London for further studies I got interested in wine. It was also a time in my life when I was questioning my choices in life, so after seeing some cool places with very good wine lists, I felt it was what I wanted to do.”

How did you land the job with Heston?

“My training has mostly been selfstudy and research although through my journey in wine I have met some great people who had a profound effect on my views and philosophy. These include Gerard Basset MW, MS, OBE; Edoardo Amadi, who gave me my first wine job; and of course Heston, in his approach to wine and the open discussions we have all the time. And one of the key elements has always been the team I worked with. I learned so much from them; I still do. The previous head sommelier and I met a few times in sommelier competitions and on his recommendation I got the job at The Fat Duck. I will have worked here 10 years in September this year.”

How has the relocation to Australia impacted on your role?

“Relocation has been a surreal experience, a huge undertaking. A new country, a city that is absolutely amazing. Although we have the same team, it’s a challenging thing to do to move over and settle and keep functioning, but we seem to have managed well so far.”

Does your job involve much travel?

“In the last 10 years I haven’t done any travel that wasn’t wine-related.

I travel a fair amount when I am in Europe as it is easier to hop on a flight and just fly down to Italy or Spain or wherever. Some months it could be three trips to a wine region in Europe. I think one understands the wine better if he or she has seen the region, met the people, tried the local food etc.”

Has coming to Australia changed your perception of Australian wine?

“We are blessed in the UK in regards to what we can access. Australian wine is not a new thing to me. I have visited Australia several times since 2008; we have been watching it closely for a few years now. I think it would be wrong for me to assert there is one perception of Australian wine.

Depending on producers and regions,

Isa Bal

there are some not so good ones too. I am discovering some new producers. I am also revisiting some more familiar ones.”

What observations have you made about the hospitality industry in Australia?

“I can speak based on what I see in Melbourne … the hospitality industry looks in pretty good shape. I have met several sommeliers in Melbourne and they are all very enthusiastic and a close-knit bunch. I like their energy and conviction.”

What advice would you give to Australian sommeliers?

“Our job is not a single discipline but a combination of many. We need to improve our game every day and strive to learn about food, wine, marketing and even psychology.

Being a sommelier is one of those roles that looks easy but it can be challenging and rewarding – which one (it is) will very much depend on the time and energy you dedicate to your profession.”

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Tea for two High tea is often seen as a culinary tradition of times past, but young guns in the industry are turning that theory on its head, writes Aoife Boothroyd.

Image credit: Nikki To

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The Chinese New Year inspired high tea at the Shangri-La. Image credit: Nikki To

C

ucumber sandwiches (no crusts), scones, jam, cream, a fruit tart and a slice or two of cake cut into rectangles. That’s what comes to mind when most think of high tea. With its roots steeped in British culture, some may argue that the very civilised affair that is high tea has sat up on its laurels for a little too long, and is well overdue for a dose of inventiveness and fun.

There are plenty of venues around the country that are still serving three tiers of traditional, home-made scones and pastries, and have a long list of loyal, repeat customers happy to pay for it. But there are also a number of operators that have taken high tea up a tier or two by adding their own flair to what’s being plated up.

While holding a deep respect for the British tradition, executive pastry chef at the Shangri-La Hotel in Sydney, Anna Polyviou is pushing the envelope when it comes to high tea.

High tea at the Shangri-La features

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light buttermilk scones with cream and house-made jam, an ever evolving assortment of decadent pastries and desserts, and sandwiches that are a little more exciting than cucumber and butter on dry white bread.

“You know what, a lot of people buy their pastries and scones in,” says Polyviou. “I came from Claridge’s Hotel over in the UK and we were awarded best High Tea in the UK, then when I came back, it was just so awful. I was so embarrassed that I sort of said to myself, ‘screw it, I’m going to change how high tea works in hotels.’”

Everything from the Earl Grey buttermilk scones to the sandwich bread, rolls and the vast array of pastries and desserts are all made in-house. Polyviou offers a number of different high tea options at the Shangri-La including a traditional, a chocolate-centric and various other themed options including ones for Valentine’s Day, Chinese New Year and Mother’s Day. It’s this variety, coupled with the skill of her staff and

Pastry chef, Anna Polyviou Image credit: Nikki To

quality of ingredients, that Polyviou says makes the hotel’s offering stand out from the crowd.

“We offer four different types of patisserie products, but they do look quite unique and the quality is really up there. We also make our own jams so the product we serve and the skill required is very high … There’s interaction with our high tea as well.

For example with our pineapple cake, we’ve got caramel in a pipette that you can inject into the cake, so it’s quite fun and interactive. So basically, instead of having a typical dry cake, we focus on quality and we make it look nicer. The cakes are in a different shape, we use the pipettes, they have a kernel of cream and we use baby micro herbs. It just gives a bit more of a wow factor.”

On the three tiers at the Shangri-La you’ll find a pineapple upside-down cake with the caramel pipette and cream; a chocolate and orange cake; Bananarama (caramelised white chocolate, passionfruit gel, banana bread, ba-

nana jam topped with a vanilla dome) and a candy macaron which features melted candies made into a ganache.

The savoury tier features antipasto served in a sardine tin, house-made lavosh, prosciutto, marinated chargrilled vegetables, olives and cheese; Vietnamese rolls filled with ham, rocket and tomato chutney and crab sandwiches. Then there are the scones which come in vanilla and raisin varieties. Any cucumber sandwiches on the menu? Polyviou answers with a resounding ‘No!’.

She says that the high tea menu is often changing, with pastries updated every four to six weeks, on average.

Ideas for the new treats come from anywhere and everywhere, but Polyviou says that the social media platform, Instagram, is one of the best sources of inspiration for today’s chefs.

“Instagram really helps. It’s a great place to get inspiration and then you add your own flavour to things.

Working in a hotel, we’re lucky to be able to create different things for dif-

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bakery&patisserie

Sweets from Ricardo’s

ferent outlets, so we’ve got quite a bit of creative freedom.”

Thinking outside the box Ricardo’s Cafe in Canberra didn’t set out to do high tea. Owner and pâtissier, Ricardo De’marco offers such a variety of pastries and cakes at his venue that he decided to answer the most common question of ‘what should I try?’ by offering a high tea with an assortment of his latest and most popular creations.

Ricardo’s is a small, but very busy cafe so the traditional, elegant hotel lobby high tea was never going to be on the cards.

“It’s more of a fast-paced, busy place and the cakes are just a bit out there and a bit different, so we thought that we would go in a different direction and serve it in a different environment compared to what you would traditionally associate with high tea,” he says.

“We have three pastry chefs and we are constantly doing new and different things, so the menu is constantly changing. For example, we have a pineapple dessert that looks like a pineapple, but

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hospitality | May 2015

when you cut through it, it’s kind of like a piña colada. It’s a coconut mousse with a pineapple and lime jelly, covered in an Italian meringue and then sprayed in gold. Another one is the apple cheesecake, which has apple caviar with a biscuit crumble inside and is covered in a red chocolate glaze. We also do other things like replicas of Golden Gaytimes and Magnums and we use syringes to hold some of the syrups, so customers can inject their cake with syrups, which adds a bit of interaction and theatre.

Then we have the macarons, scones and really nice sandwiches which usually consist of smoked salmon, roast beef and a ricotta, smashed pea, mushrooms and rocket sandwich for the vegetarians.”

Although the menu is ever changing, one dessert that you’ll pretty much always find on a high tea stand at Ricardo’s is the cafe’s take on the traditional banana split. Ricardo’s ‘modern version’ consist of malted mousse with a banana pannacotta in the centre, a chocolate sponge, malted peanuts and a chocolate fudge filled syringe on top that replicates chocolate sauce on top of a banana split. Cronuts, cruffins

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and other modern patisserie hybrids are also on offer.

“It’s more about the food, the cakes and the interaction than sitting down in a nice quiet area and stuffing your face,” says Ricardo. “There are a lot of high teas where the food is really packed on but they can sometimes be packed with a bit of filler, which isn’t really that nice.

We sort of think that we are a bit more refined in the desserts we offer.”

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Tea with a tipple Located at the site of the former Ritz Carlton, the sleek InterContinental Hotel in Double Bay has developed its own unique twist on high tea by offering a High Martini. As the name suggests, each tier is matched with a martini and is served in the hotel’s Stillery Bar which boasts one of the most impressive gin collections in Sydney.

Executive chef at the hotel, Julien Pouteau, says the High Martini offers a petite but decadent selection of sweet and savoury foods, and because of the unusual beverage matching it has proven to be exceptionally popular.

“To start we serve a cucumber and gin martini,” says Pouteau. “It’s something light and fresh that awakens the palate and we match that with something savoury like some serrano ham with olive on a baguette, smoked trout on a brioche bun or a cucumber sandwich on rye with some Pepe Saya butter. This still stays true to the normal structure of a high tea, I would say, but I think it’s a great pairing because the martini is all about the olives, so it’s well matched to the saltiness of the cold cuts and the trout that we cure.”

Following the first course is the sweeter side of the High Martini, which features pastries and scones served on individual gold and blue stands to match the decor of

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Julien Pouteau

the Stillery Bar. The stand features a chocolate and cardamom tart, a coconut and lime marshmallow, a rose and raspberry macaron, spiced bread, crème brûlée and a kaffir lime cupcake which is matched to the Stillery’s Spring Splash Martini.

The last course is what Pouteau calls the ‘warmer selection’. An affogato espresso martini is matched with an omelette waffle, served with whipped cream and hazelnut cocoa spread, along with blueberry scones, clotted cream and Malfroy’s honey.

“The finisher is a bit more traditional with the scone and the waffle, but the addition of some local produce with the Malfroy’s honey makes for a nice finish.”

Like the Shangri-La Sydney and Ricardo’s, Pouteau says that everything in the InterContinental’s high tea is made in-house to ensure that the final product is of the highest standard.

“The High Martini is the kind of product that you really want to put a lot of effort into because it’s so unique.

We have our own pastry chef, and it’s always been something that I wanted to be completely house-made. It lets us differentiate ourselves from everybody else.”

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trustedbrands

WHAT’S

TRUST GOT TO DO WITH IT?

Drum roll please ... The winner of Hospitality’s inaugural Trusted Brands Survey is Byron Bay Coffee Company, where quality – in all facets of the business – is king. Danielle Bowling reports.

“W

e were blown away that we won our category; I can’t even begin to tell you how blown away we are at being number one. I actually cried, because we work really hard and we put so much love, care, energy and passion into our business,” says Annie Ivancich, co-founder of Byron Bay Coffee Company, Taking out the number one spot

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in the list of 100, and also the crown for the Beverages category, Byron Bay Coffee Company is the big winner in Hospitality’s 2015 Trusted Brands Survey, which saw industry members recognise the suppliers and service providers they hold in the highest regard.

“It really, really is such an accolade for us and we’re very humbled by it,” says Ivancich, who founded the company with her partner in both life

and business, Franco, back in 1989.

Today, the company supplies coffee to both the retail and food service markets, employing a team of just 14 people to operate out of its facility in Newrybar, 15 minutes out of Byron Bay.

The company “A lot of the bigger coffee companies are usually in the cities, so it’s a lot easier for them because there’s a much

bigger audience there for a start, and it’s easier to get out there into the different cafes whereas up here, we’re more isolated. It was really hard in the beginning, but now people are coming to us. I look after the sales and I get enquiries every day, without fail.

“Our growth has been consistent. We have not had a year where we haven’t had growth. Some years it’s more than others; some years it’s been around 25 or 30 percent, and other

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trustedbrands

Hospitality’s top 10 trusted brands 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

hospitalitymagazine.com.au

week that the Nero (blend) goes out, it’s got to taste like Nero. The coffees change because you can’t always get the same supply from the same plantation, so the art of Franco and Simon (Shannon, master roaster) who are our tasters and blenders, is to get these coffees in and then to roast them and cut them and blend them so that they taste exactly the same. It’s hard work but we feel that by putting in that extra work it’s given us a reputation of having such a consistent brand,” she says.

The service “The other thing we give, of course, is excellent service. We call our clients every week. Simon goes down to Melbourne, up the coast, down the coast, all over a few times a year visiting every one of the clients we have. They know that we are available over the phone for any issues they might have.

We’re here for them and they know that they can trust us. Even though we’re up here and they’re, say, down in Melbourne, they can still get excellent customer service and are just as well looked after as if they had a coffee company down the road.”

Whether it be a café operator asking for extra promotional material; a customer using the company’s online store or a retailer seeking product information, Byron Bay Coffee Company puts a lot of effort into being as supportive and helpful as possible.

Source: Hospitality’s Trusted Brands survey

years it’s been 15 to 20 percent, but it has been constant growth,” she says.

While the company originally grew its own coffee, the owners soon realised they couldn’t grow enough to sustain the business, so they decided to focus all their energies on roasting and wholesaling.

Today, Byron Bay Coffee Company sources its coffee via a broker in Sydney, Cofi-Com, which brings beans in from regions across central and South America, as well as Papua New Guinea, Mexico and Nicaragua.

“Ninety percent of what we do is certified organic or Rainforest Alliance certified. So we’ve decided to go down that green, ethical road and use sustainable coffees where the people that work on the plantations are looked after and paid appropriately.”

Historically, most of the company’s customers have been in the retail sector, but this is no longer the case, with food service representing approximately 60 percent of business.

Byron Bay Coffee Company also has a significant export business, sending beans to Dubai, Singapore, Malaysia and Japan.

The importance of having a consistent product cannot be underestimated, Ivancich insists, and it’s the company’s diligence and quality assurance measures that have helped to boost the brand’s reputation in the industry.

“So we’ve got four blends that we keep honest and consistent. So every

Byron Bay Coffee Company (Beverage and Beverage Systems) Frontline Hospitality (Professional Business Services) CSR Sugar (Food and Food Supplies) Yarra Valley Farms (Food and Food Supplies) Nestle Professional (Food and Food Supplies) Robot Coupe Australia (Commercial Kitchen Equipment) Majors Group Australasia (Catering Equipment) Zwift International (Retail Systems and Equipment) Steggles (Food and Food Supplies) Hostplus (Professional Business Services)

“Both Franco and I have been in hospitality for many, many years; between the two of us it adds up to about 70 years. The one thing that we know so well is how important it is that the service marries with the product. So you’ve got to have a great product; it’s got to look good as well, and then it’s got to be followed up with the service.

“It’s no good having a good prod-

uct in the shop if you don’t make sure that the shelves are filled and the product is pulled forward and that it’s in a good spot. You need to keep in touch with your customers all the time to make sure that they’re doing the right thing by your product,” Ivancich says.

Delivering great service means you’re learning more about your customers, and how to do business better.

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trustedbrands

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

Beverage and Beverage Systems - Byron Bay Coffee Company Professional Business Services - Frontline Hospitality Food and Food Supplies - CSR Sugar Commercial Kitchen Equipment - Robot Coupe Australia Catering Equipment - Majors Group Australasia Retail Systems and Equipment - Zwift International Outdoor - Weber BBQ Packaging - BioPak Laundry Equipment - Miele Professional Uniforms and Clothing - Chef Works Australia Cleaning Equipment and Supplies Rubbermaid Commercial Products Tabletop - Tork Australasia Bakery - Allied Mills Australia Training and Education - HTN Hospitality Employment Solutions Refrigeration - Skope Industries Heating and Cooling Systems - Birko Heaters Bar Equipment and Supplies - Foodservice Equipment International Furniture, Furnishings & Fitouts - Nufurn Commercial Furniture Solutions Housekeeping & Hotel Supplies - John Batman Group The Hospitality Supermarket OH&S & Food Safety - Elevating Food Safety Pty Ltd

“We ring and just say ‘Hi, how are you going? Just wondering if there’s anything we can do to make your business better?’ And it’s interesting because most of the time they’ll say ‘Everything’s going really well’, but sometimes they’ll say they need some signage, or something like that … And the feedback you can get from your customers really is amazing.

“You never have to believe that everything your business is doing is perfect. I’m a firm believer that the more you know about the coffee industry, the more you realise how little you know.”

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The reputation The third part of the equation is having a solid reputation, especially in the food service industry, where there seems to be a continuous stream of new, energetic suppliers entering the market.

“The reputation and the service that you give are so important, because there are so many other companies out there. If you’re trying to get into this particular café, there are another 20 or 30 coffee companies behind you. A lot of people say to me ‘what makes you different from other coffee companies?’ and I always say ‘well there are a few things, one is that we always run

Source: Hospitality’s Trusted Brands survey

Category winners

our business on integrity.’”

Just as cafés want their suppliers to meet certain demands, Byron Bay Coffee Company is also quite selective of which companies it will partner with. It’s just another means of protecting the brand and ensuring its longevity, Ivancich says.

“We’re so brand protective. Cafés have to make the coffees how we want them to make it; they have to tick the boxes first, before we put our coffee in their café. It isn’t always the easiest thing for us to do, but we put so much work into what we do, so the café’s have got to do the same if it wants our coffee.”

For example, the café must have a fully qualified barista on-site at all times. The staff must also have a good understanding of the importance of regularly cleaning the coffee machines and having them serviced, and the business must also demonstrate that it has a strong coffee trade.

“It depends on how many kilos per week they’re doing, because to have a good barista you need to be

doing at least 15 to 20 kilos per week, otherwise you’re not getting the experience. The café’s also got to be in a great location and it has to look good as well. We present ourselves well, so we expect the cafés that we put our coffees into to represent themselves well too,” she says.

After 26 years of consistent growth, the Ivancichs are determined to continue the trend and feel that in order to do this, they need to continue being hands-on operators.

“I’ve seen it happen, and not just in the coffee industry, where the more businesses grow, the more the product weakens. And I have to say, no that won’t happen for us because we’re watching all the time; we have regular meetings and we see our business changing, and as we see it changing we employ new staff or we redirect the staff that we have. So therefore the business grows, our staff grow, but the product stays real … it doesn’t matter how big we grow, it’s about the integrity, passion, consistency and the service. We pride ourselves on those things.”

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winelists

READING BETWEEN

THE WINES: how to create the perfect wine list

A great wine list can achieve a lot for a restaurant, but first and foremost it must respect the food and the venue, writes Aoife Boothroyd.

Image credit: Dominique Cherry

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winelists

T

o the untrained eye, wine lists can be at best intimidating, and at worst daunting. Both consumers and business operators can struggle to navigate the fancy industry jargon, different regions and vintages and all that talk of ‘terroir’.

A great wine list takes time to create and is ever evolving; the key to getting it right is to be true to your food, your customers, and the venue.

“For me personally, I’d say diversity, breadth and depth,” says sommelier and co-owner of Sydney’s Bar H, Rebecca Lines. “I think there are a lot of wine lists out at the moment that are very fashion-based but for me, I don’t particularly want to go on the fashion side of things. I think it’s important to know what becomes popular and be able to offer those, but I think having the classic styles is really important.

People should be able to find something that they’re looking for.

“Obviously if the wine lists aren’t too long they are going to be easier to navigate, but I think it makes sense in a fine dining restaurant to have something with a bit more depth so you can really go into regions and that sort of thing. I’d say a list of about 100 is exciting enough for mid-range dining because it has the right amount of diversity in it. You can offer enough [to ensure] that there is always something to excite them.”

Located in the inner Sydney suburb of Surry Hills, Bar H is a wine bar and eatery specialising in Japanese fusion cuisine, so the venue tends to lend itself to light style wines such as riesling.

However with a 100-strong wine list and 15 on pour, Lines makes sure that she caters to everyone. Wines on pour are rotated almost every week and there is something new added to the list every fortnight or so.

“I think what’s great about a small list is that it can change so quickly. You can really keep things rotating rather than with a very large list that you are less likely to sell through. It’s much harder to change those lists because it takes a lot longer to work through the stock, but with the smaller lists, there’s always room for new wines because you’re always selling out of things. I think that’s what kind of resonates with people – there’s always something new to look at.

“My personal opinion is that it’s important to be able to provide someone with a little step up in what they

hospitalitymagazine.com.au

Rebecca Lines

would usually do, or even a step sideways from where they would usually go by offering something that is a little unexpected, or a little bit different.”

In terms of specific varietals, Lines says she favours rieslings at Bar H because they work so well with spice. On the red side, you won’t find anything with a lot of big tannins, simply because they don’t work with the style of food at Bar H. “Even very mineral wines can be torn apart by the food so you have to find wines that have a touch of sweetness, otherwise they can just be lost by the very powerful flavours of the soys.

For the reds, you are looking for something medium bodied with some good fruit and light, feathery tannins rather than really grippy tannins. It’s the same with chardonnays with oak. Using anything with oak is not great with our food and the same thing goes with a lot of the orange wines. We do have some heavy reds but we try to keep them so they are not too tannic.”

Sydney’s Bar H

Estelle Bistro Image credit: Dominique Cherry

Don’t complicate it Master sommelier of the Merivale hospitality group, Franck Moreau, says that a great wine list is about having a balance of varietals, interesting wines, value for money and of course wines that complement the food on offer.

With such a wide breadth of restaurants and eateries under the Merivale umbrella (Ivy, Est., Felix, Coogee Pavilion etc.) Moreau says that he typically features a couple of big names, along with a few drops from local wineries, but he always ensures that the wine suits the style of the venue. Moreau says that it is essential when developing a

wine list not to get carried away with your own personal preferences.

“I think some venues make it too complicated, and they make wine lists for themselves, not for the customers that they are going to serve,” says Moreau. “When designing a wine list you have to make sure that the product sells, that the customer is happy and that it works well with the food.

You don’t want to make a wine list like it was your own cellar – otherwise just build your own cellar.

“Also people should ask questions and try to have more than one or two

suppliers. I think it’s good to see a bigger variety on wine lists.”

Moreau says that the wine lists at Merivale’s venues are constantly evolving and every time he comes across a wine that he believes will work on a particular list, he simply makes the change. Naturally, the varietals that you will find on the list will differ from venue to venue, and Moreau says that he tries to maintain a 50/50 split between local and imported drops.

“Depending on the venue, somehave a huge percentage of Australian wines, whereas others have a much

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winelists

‘Old World’ varietals, Australian style

Merivale venue, Ms G’s

When asked which varietals of wine they would like to see better represented on lists around the country, both Rebecca Lines and Stuart Neil favoured ‘Old World’ styles, particularly Italian varietals that are being reinvented by young Australian winemakers.

Lines: “There’s some really good stuff coming through in terms of Italian varietals, especially in regions that were once pretty much devoted to cask wine. Charmers have got a whole bunch of Italian varietals that they are growing in these regions and there are some young producers as well who are starting to take some of these wines that were once dedicated to casks, offering the farmer more money for it and producing great wines. Italian varietals are also perfect for our climate, so I think it’s really about looking at what our climate is like and then the types of varietals that work with it.”

Neil: “All of the things that were initially grown by big, old school families like Pizzini out in the King Valley, where we didn’t really see many Italian varietals, have spawned a generation of people that are really prepared to experiment – as they do in Europe – by growing different varietals in different regions. The Fianos, Pinot Blancs, Gruner Veltliners… it’s a massive long list that we are doing in Australia. They (winemakers) are also adding new elements that are not necessarily available in their indigenous environment because we’ve got different climatic conditions that make them taste different. That’s probably the forefront of where I see wine going in the next five or 10 years, and it’s certainly something that we treat with a lot of excitement because they are fantastic new products.”

smaller percentage. For example if you were to go to Felix, the French restaurant, we have about 70 to 80 percent French wines, whereas at Est., (modern Australian cuisine) we would have over 50 percent Australian wines. We usually try to have at least 50 percent Australian wines.”

When it comes to home-grown wines, Moreau says that it pays to remember the smaller vineyards.

“In Australia we tend to look to the main regions and overlook the small regions. We’ve got some great places in Western Australia and in NSW that are making some great wines. In NSW, wineries in Tumbarumba are making some very good chardonnay, and Orange in NSW is also making some amazing wine.”

It’s all about respect Estelle Bistro is the recently opened younger sibling of Scott Pickett’s Northcote fine diner, Estelle, and front of house manager, Stuart Neil, says that above all, a good wine list must respect the venue and the customer.

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“The typical scenario is that you’ll get a young gun trying to create a glamorous wine list, but it’s not actually very good for the business because you’ve got a huge amount of stock that’s not rolling fast and doesn’t necessarily reflect the demographic of the customer. There are lots of elements to the development of a wine list, but I guess the main point is that it actually needs to suit the business’ purpose.”

Neil says that the wine list at Estelle is about 180-strong and at Estelle Bistro it’s around half that. The seasons, he says, have a lot of sway when it comes to what drops are on offer.

“As you come into the warmer months you are going to put white wines and rosés on as opposed to big, heavy reds, and it’s the exact opposite when the weather snaps a little bit and gets colder ... We deliberately try to have a list that’s not particularly static across the year so that people who are very regular guests at the restaurant – and we’ve got a lot – aren’t flipping the same wine list open every time.”

Estelle Bistro has around 20 wines

on pour at any one time, thanks to the recent purchase of a unique storage system that enables Neil to seal the bottles.

Prior to that, he only had around seven whites and seven reds on pour.

“We change not just varietals, but also producers and regions quite regularly. Obviously they all have to suit the food because they are probably in higher rotation than the food items are, so it’s quite a dynamic list.”

When it comes to layout, Neil admits that some consumers can be overwhelmed by lengthy lists. He says that the key to creating a list that’s easy to navigate is to divide it up.

“You need to divvy it up into sections which are much more digestible. We have terms which are much more approachable on our list such as ‘Lighter Whites’ and ‘Heavier Whites’ rather than by varietals. That way people will immediately know where to look because of what they are going to eat, or what they feel like drinking.

“We’ve made a few changes to the list over time but at the moment we list things hierarchically in terms of their price, and within that, the difference could be in $5 to $10 increments, so there’s usually plenty of choice.”

Neil is an advocate for Australian wines and says that the ratio of import-

ed versus local drops at both Estelle and Estelle Bistro sits at around 50/50. Neil says that the restaurants pride themselves on sourcing quality local drops, but adds that there is not a strict ratio because sometimes particular varietals are simply made better elsewhere.

“On one hand we really like to be the local restaurant and we like to have things that are reflective of local produce because there is some fantastic stuff around and that goes for food and booze. Equally, [the wine made] in Victoria is not necessarily as good as it can be done in other places and I think the wine industry understands that, because they are constantly looking overseas for new methodologies on how to make wines.

“I mean, you can make as many Australian sparkling wines as you want but they will never be Champagne.

You can make Australian pinot and it’s going to be unbelievably delicious, but it’s Australian pinot. It’s not like you’re trying to put Australian pinot in a UFC cage fight with a Burgundy and say ‘which one’s better?’, it’s not about which one’s better, they both exhibit different things and so they both have incredibly redeeming qualities.

We don’t want one at the expense of the other just so we can wave the flag and say we are being Australian.”

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Brought to you by

foodservice AUSTRALIA 2015

R O Y A L E X H I B I T I O N B U I L D I N G . M E L B O U R N E . M AY 3 1 – J U N E 2

Be inspired

Learn how to do business better at Foodservice Australia

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freshnewideas If you are looking for new ideas for your cafĂŠ, restaurant, bar or takeaway then make sure you visit Foodservice Australia, running in Melbourne from 31 May to 2 June 2015. Taste all the new food trends, try out the latest equipment and attend free business seminars.

Unilever Food Solutions

Chef of the Year

Cafe School

NEW

NEW

Restaurant & Bar Theatre

Gluten Free World

NEW

Barworld

31 May - 2 June 2015, Royal Exhibition Building, Melbourne Register free using code FHM2 at foodserviceaustralia.com.au

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foodserviceaustralia2015

Think

BIG

With the industry’s leading suppliers exhibiting and a range of special events designed to improve your bottom line, Foodservice Australia is a not-to-be-missed industry event.

W

ith margins tight and competition high, now is the best time for hospitality industry members to put their business caps on and learn how they can take their operation to the next level.

And where better to do this than at the Foodservice Australia show, returning for another year at Melbourne’s Royal Exhibition Building.

The only tradeshow focused specifically on the hospitality and catering industry, Foodservice Australia will run from 31 May to 2 June and event director, Tim Collett, says the show will be the best yet, with a wide range of exhibitors and special events designed to inspire and inform operators of restaurants, cafes, bars and commercial kitchens.

“The key to this industry is to provide a unique experience for customers that makes them want to come back. At the same time you have to be efficient to make a profit and stay in business. This show is the perfect place to refresh your thinking and stay ahead of the pack,” he said.

New this year is the Restaurant & Bar Theatre. This intimate space will offer a series of free seminars and workshops focusing on the hospitality sector. Guests include international bartender Hayden Wood, American chef Eddie Adams, interior designer James Harper and management expert Tony Eldred.

Sessions topics at the Restaurant & Bar Theatre will include how to make your venue the hottest in town, how to lift drink sales, global food trends, social media strategies, interior design tips and more. Sessions are free but seats are limited to the

hospitalitymagazine.com.au

first 40 guests.

Other workshops will be hosted at the Café School, this time targeting the café, canteen, lunch and food-to-go market.

Another new feature at this year’s Foodservice Australia expo is Gluten Free World which will provide visitors with information on products and advice on how to service this growing market segment. Coeliac Victoria and industry expert Sue Shepherd will also be at the show, answering questions and helping chefs with menu options.

And of course Hospitality magazine will be at the show too. Be sure to swing past stand E63 and say hi!

Foodservice Australia 2015 When: 31 May - 2 June, open 10am - 5pm Where: The Royal Exhibition Building, Carlton, Melbourne

Special events • • • • • • • •

Café School Gluten Free World Restaurant & Bar Theatre Unilever Food Solutions Chef of the Year Australia’s Best Pie Regional Producer’s Pavilion FSAA Conference Foodservice Gala Dinner

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foodserviceaustralia2015

Who will be crowned Chef of the Year?

M

ad

e

in

G

er

m

an

y

The prestigious Chef of the Year competition returns to the Foodservice show in 2015 with record entries and new industry partners Unilever Food Solutions, Unox Australia, JBS Meats, Chisholm Institute, Alsco, Sous Vide, Robot Coupe and Bidvest.

This national competition sees professional chefs compete against each other and the clock, with just one hour and a mystery box of ingredients to prepare their best dishes. All professional chefs are invited to enter and the top 32 cook live at the finals in Melbourne. The winners will share $10,000 in cash and prizes.

Competition director and black hat chef Gary Farrell said there has been a record number of entries this year, and judges struggled to choose the top 32. This year’s finalists include Haruhisa Sonobe from Nobu, Alexis Besseau from Bathers Pavilion, Luca Guiotto from Catalina, Mark Knox from Est, Antoine Beriault from Mr Hive, David Warne from Royal Mail Hotel, Vanessa Mateus from Pope Joan and Daniel Wilson from Huxtable.

Last year’s winner, Matt McCool, has moved to the W Hotel in Bali and won’t be at Foodsevice this year.

However his fellow finalists Rosie Griffiths, Travis Goodlet and Jesse Hughes will be returning to the competition floor.

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foodserviceaustralia2015

FSAA Conference The annual Foodservice Suppliers Association Australia (FSAA) conference for the food service industry will be running alongside Foodservice Australia, offering delegates an overview of their industry as well as some invaluable, practical advice. The conference is particularly relevant for suppliers of food, drink and equipment, and is expected to attract approximately 120 delegates (predominantly senior and middle management of both large corporates and SMEs as well as those in marketing and/or sales roles).

8.00am – 4.00pm, Monday 1 June 2015, Melbourne Museum, 11 Nicholson Street, Carlton.

Foodservice Today & Tomorrow Conference 2015 – Schedule NAME

26

COMPANY

TITLE

SUBJECT

TIME

Registration – coffee/tea

8:00-8:30am

Rob Di Martino

Del Re National Group

Director

A view of a smaller distributor who has used change to help growth

8:45-9:30am

Jeff Dhu

Fonterra Foodservice Australia

Director

The changes necessary in an ever-changing dairy industry

9:30-10:15am

Morning Tea

10:15-10:45am

Wendy Lewis Baida

Royal Adelaide Hospital

Chief Food Services Manager

Changes being made in the healthcare food service sector

10:45-11:30am

Kat Dawes

Incremental Marketing Group

Digital Strategist

What does having a digital strategy really mean in food service?

11:30-12:15pm

Lunch

12:15-2:00pm

Chai Alexiou

Compass Group

Executive Director Supply Chain & Procurement

A major contract caterer’s perspective

2:00-2:45pm

Daniel Gould

QSRH

Group Executive Chef

Chefs being more involved in major QSR menu development

2:45-3:30pm

Close

3:30pm

hospitality | May 2015

Gluten Free World “Gluten Free World will offer products and advice on how to service this important market segment,” said exhibition director, Tim Collett.

According to Coeliac Australia, while coeliac disease affects an average of one in 70 Australians, approximately 330,000 Australians have the disease but don’t yet know it. Better diagnosis rates coupled with a true increase in the incidence of coeliac disease are likely to see numbers soar in the coming years.

Consumer group Choice has predicted that the Australian gluten-free market will hit $98.6 million this year.

At Gluten Free World, Coeliac Australia will launch its Gluten Free Accreditation Program.

This program establishes a ‘gold standard’ for gluten-free food preparation, and three McDonald’s outlets in the Hunter Valley have recently trialled it.

“Until now there has been no standard, and diners have had to trust a restaurant’s claim that certain dishes are gluten-free,” said Cathy Di Bella, special projects officer at Coeliac Australia. “This program is independently audited and of great benefit to both the industry and the public.”

The accreditation process includes a compliance audit covering all stages of food delivery from sourcing gluten-free supplies, the preparation of food, procedures, staff training, and serving the gluten-free meal.

Exhibitors at Gluten Free World will include Freedom Foods, Passage Foods, Gluten Free Life, Gotzinger Smallgoods, Julians Gluten Free and Forage Cereals.

Products available for sampling include pizza bases, cereals, packaged sauces, deli items, flour and baking mixes and craft beer.

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up to 140째C to the nearest degree

HOT or AMBIENT I MIX,

I CHOP,

I BLEND,

I CRUSH,

Visit us at Stand D42 or call Robot Coupe for a free demonstration in your kitchen.

I KNEAD,

I EMULSIFY,

I HEAT AND I COOK... www.robotcoupe.com.au - Tel: 02 9478 0300

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Exhibitors list Company

Stand Number

AAA Pak................................................................F22 Advantage Commercial Kitchens ................... D39 Alliance Furniture Trading .................................B57 Alsco .................................................................... D43 Amanti Gourmet Coffee ....................................C13 Anvers Confectionery ..........................................C3 Australian Eco Oils............................................. D21 Australian Gluten Free Life (Cazbah Media) .. D24 Australian Hospitality Directory .......................E79 Basfoods Australia............................................... A4 Bastion Pacific .....................................................F59 Baxters Foods......................................................E32 Be Cool Group .................................................... C62 Bigatton Australia .............................................. D33 Billi Green’s Wholesale Salads .........................C10

Black Swan Foods ..............................................C14 Black Swan is a manufacturing and marketing company for chilled foods including dips, spreads and yoghurts targeting both the national retail and food service channels in Australia. In March 2015 Black Swan was voted in top 25 most Trusted Australian brands.

Focused on innovation, our capability is in the development of premium products, bringing added value to our domestic and export target markets.

See us at stand C14. www.blackswan.com.au Boema Coffee Machines .....................................A1

Brookfarm ............................................................E71 Brookfarm is a family-owned company, passionate about creating quality and great tasting foods made the traditional ‘Slow Food’ way. Their range of gourmet macadamia products includes macadamia mueslis, ‘porrij’, macadamia Powerfood, healthy snack options, and premium macadamia oil. Their products

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are proudly created in their own bakehouse in Byron Bay, NSW. Visit Brookfarm at stand E71. www.brookfarm.com.au Bundaberg Sugar ..................................................A7 Cake Craft Australia ..............................................E7 Cargo Crew ............................................................C8 Carmi Flavors.......................................................B29 CFM Australia ..................................................... D21 Challenger Services Group .............................. D82 Chefs Direct..........................................................F65 Chemserve ...........................................................F36

Chisholm Institute of TAFE .............................. D47 Chisholm TAFE is one of the largest and most successful training providers in Australia. We offer flexible training solutions in our state of the art training facilities to work with your business. With industry specialists covering areas such as Hospitality and Tourism we’re certain to have the expertise you need to reach your training goals.

Visit us at stand D47 for more information. www.chisholm.edu.au ClickPos ..................................................................A8 Coeliac Victoria and Tasmania......................... C25 Compwize............................................................. F17

Confoil.................................................................. D66 Confoil is Australia’s only manufacturer of quality aluminium foil trays and paperboard trays.

We also manufacture parchment muffin wraps, and market a large range of bakery packaging and heat sealing machinery. Our products are supplied to food, manufacturing and catering industries throughout Australia, New Zealand and Asia.

Visit us at stand D66. www.confoil.com.au

Cookers Bulk Oil Systems.................................B78 Cookers is Australia’s most innovative cooking

oil delivery service. It is also the most economical and efficient way to receive premium quality cholesterol-free canola and special purpose frying oils thanks to their free loan of an oil storage tank. Deal direct with Cookers as there is no middleman, investment costs and no term contracts.

Cookers, smarter business, on Stand B78. www.cookers.com.au Darlin Australia....................................................F72 Daylesford & Hepburn Mineral Springs..........F28 DC Payments .......................................................F68 Department of Health & Human Services (Vic) Food Safety..........................................................B28 Direct Bakery & Catering Equipment (DBCE) ...E9 Disave ...................................................................R13 Duru Bulgur............................................................A6 Eire Pies ................................................................R15 Exotic Smoothies ................................................ F19 FED ....................................................................... D54 Festive Australia..................................................F60 Fiat Commercial Australia .................................B14 Fibrisol ..................................................................B32 Food Industry Foresight ....................................F70 Forage Cereal.......................................................C29 Forbidden Foods .................................................F69 Frank’s Cider ..........................................................R4 Freedom Foods ...................................................E82 Global Hospitality Group ...................................F79 Global Temperature Monitoring ...................... F61 Golden Joy Bakeware ..........................................C1 Golden North .......................................................F76 Gotzinger Smallgoods ...................................... D22 Greenwheat Freekeh ..........................................R17 Groenz...................................................................B27 GS1 Australia .......................................................F26 Heaven’s Bakehouse ......................................... D26 HLP Controls ..........................................................B3 Hokubee Australia ..............................................C11 Hopack ..................................................................F63

Hospitality Magazine .........................................E63 Since its inception in 1967, Hospitality magazine has continued to grow and evolve, and today includes the industry’s leading website, email newsletter and product directory. We provide foodservice industry members with everything they need to do business better. Whether you’re a restaurant owner looking for advice; a bar operator on the lookout for new equipment or a supplier wanting to connect with business owners, we can get the answers for you.

Come say hi, we’re at stand E63. www.hospitalitymagazine.com.au Hospitality Professionals ..................................... F9 Hudson Pacific Corporation ............................. D37 Incontrol ...............................................................B34

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foodserviceaustralia2015 Inghams ............................................................... B35 Innovative Food Equipment ............................. D33 Inside Out Nutritious Goods .............................F73 Issey Sun Shade Systems ...................................C7

JimJam Foods .......................................................R2 JL Lennard........................................................... C66 JMH Furniture Solutions .................................. A25 Julian’s Gluten Free ............................................C27 Kagome ................................................................E76 Kailis Bros............................................................... F9 Kooka Brotha’s ......................................................A7 Krio Krush Basic Foods ......................................F32

Jasol Australia.....................................................A16 Established in 1934, Jasol is a respected market leader in the cleaning and hygiene industry, with more than 80 years of experience in chemical manufacturing in Australasia. Part of the George Weston Foods Group, Jasol delivers “Hygiene First” from the start, combined with local expertise and a comprehensive cost effective product range. The choice is Jasol.

Visit us at stand A16. www.jasol.com.au Jaymak Australia ..................................................B2 JBS Australia ...................................................... D38 JC’s Quality Foods ..............................................B26

Kuvings Australia ...............................................F23 Kuvings Australia supplies the Kuvings Whole Slow Juicer in Australia, with over 1,000 machines being used in cafes, juice bars, restaurants and hotels. It is the first cold press juicer in the world that can juice whole fruit and vegetables and is an award winning product.

The fact that it is easy to use, easy to clean and quiet makes it the perfect juicing appliance.

See us at stand F23. www.kuvings.net.au or call 02 9798 0586 for more information.

Kwik Lok................................................................E13 Laird & Pascoe Trading ......................................E27 Lindt ........................................................................A7 Little Red Turtle ...................................................F56 Lombard - The Paper People.............................F50 Lunchbox Solutions............................................E77 Lupin Foods ........................................................ D28 Mackies Asia Pacific ...........................................E15 Majors Group...................................................... A22 Mats R Us .............................................................E20 Mattisse Bread ......................................................R3 McCormick Foods ...............................................A13 Mission Foods .................................................... A20 Multivac Australia ...............................................C20 National ..................................................................R5 Natural Raw C ...................................................... F15 Neat Spirits ..........................................................B13 Nicholson Fine Foods...........................................R8 Nudie .......................................................................C9 Nullamunjie Olive Oil ...........................................R7 Omega Seafood ................................................... A3 Open House Magazine .......................................C71 Order Up!..............................................................F34 OrderMate POS ...................................................F40 Pac Food .............................................................. B53 Pac Trading.......................................................... D86 Parmalat Australia ............................................. D61 Passage Foods.....................................................E26 Peninsula Larder .................................................F54 Perfect Fry Company..........................................B51

FLEXIBLE INDUSTRY TRAINING Leading the way in commercial cookery and patisserie training, Chisholm delivers flexible, tailored training solutions in your workplace or in our state-of-the-art, commercial grade facilities.

0921_0515 TOID 0260

Contact us to discuss your needs

03 9212 5409 enquiries@chisholm.edu.au Australian and Victorian Large Training Provider of the Year 2014 Training is delivered with Victorian and Commonwealth government funding

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Piotis .....................................................................F62 Piotis is the official importer and distributor in Australia for SILEX Contact Grills, Waffle Bakers and Snack concepts and the wholesaler of Waffle, Crepe and Cone Mixtures. Piotis prides itself on importing the finest European brands as a leader in the food service industry.

Visit stand F62 to view live demonstrations on the SILEX product range. www.piotis.com.au Plant Based Foods ..............................................F33 Positive Outcomes International ..................... D77 Precise Business Solutions Australia ..............F35 Procal Dairies .......................................................D71 Pulpmaster Australia ..........................................C12 Quality Sales Link .................................................A7 Rawlight Candles ................................................F20 Ready Bake............................................................. E1 Rebellion Brewing.............................................. D20 Rely Services ...................................................... B43 Rentokil Initial ..................................................... D67 Riva Ice Cream Dispensers................................D70

Robot Coupe....................................................... D42 Robot Coupe Australia has more than 30 years’ experience in the food industry, ensuring quality and efficient service. We offer quality and affordable equipment designed to save time, labour, money and to help our customers make more profit.

Visit us at stand D42. www.robotcoupe.com.au Royal Wolf ............................................................C15 Safcol Australia ...................................................F67 Sealed Air Cryovac ............................................ A21 Sealed Air Food Care .........................................B71 Secure Intelligence Solar................................... F11 Simply the Freshest ............................................R12 SMB Consultants ................................................F66 Soak Tank Australia ............................................E70 Soltoro ................................................................. D25 Sous Vide Australia ........................................... D50 South Ocean Kingo Australia .............................A9 Soy Products (Sales) ..........................................C21 SplitAbility POS...................................................F27 Springhill Farm ......................................................C6 Starkeys Products ................................................ A2 State of New Mexico ......................................... D87 Steam Australia ...................................................F75 Sushi Machines ...................................................A12

Sweepers Australia ............................................B82 Sweet Indulgence ...............................................R10 T Bar Tea Salon....................................................R16 Tea Blossoms.......................................................R11 The Dallas Group Magnesol ............................ D36 The Fudge Man ...................................................F78 The Good Grub Hub ........................................... F13 The Juice Farm ....................................................B22 The Kelly Company.............................................F77 True Foods ...........................................................E21 Unilever Food Solutions ................................... D55 United Foods .........................................................R6 Unox - Spido ........................................................C32 Unox Australia .................................................... D32 Vectron Systems .................................................C70 Vegie Gourmet Contract Manufacturing ........ F21 Vegie Magic..........................................................E29 W & P Reedy ........................................................ E11 Wage Easy ............................................................F29 Warrnambool Cheese & Butter ........................E80 Waterlogic Australia ...........................................B80 Well and Good .......................................................E5 Wild One Beverages ...........................................B23 Winterhalter Australia ........................................C26 Wise Water Solutions.........................................F25 Yellingbo Gold .......................................................R9 Zoo Business Media ...........................................B21 Zummo Juicers ...................................................E87 * The exhibitor list is subject to change, please visit www.foodserviceaustralia.com.au for the latest version.

START WITH A

Flavour

is everything.

FOODSERVICE AUSTRALIA SHOW, ROYAL EXHIBITION BUILDING, MELBOURNE - STAND NO. C14

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dishwashing

THE SAVINGS CYCLE Food service operators need to make savings wherever they can. Examining the kitchen’s dishwashing equipment is a good place to start, writes Ken Sangster.

T

he need to have a fast, efficient dishwasher is paramount to the operation of a successful food service establishment, whether it be a small under counter machine or a 10m long flight type dishwasher producing crockery at a rate of 3,000 to 4,000 pieces per hour.

For many years, dishwashers have been seen as the evil, foul smelling units in the corner of the kitchen that require man power to operate, consume chemicals at an exorbitant rate and only partly do the job anyway.

Is this your understanding of your dishwashing operation? Or have you moved forward, seeing your dishwasher as a very important part of your business which can produce clean crockery and cutlery first time and do so in a cost effective manner?

Huge strides have been made in recent years when it comes to dishwasher technology. For example, the amount of water used in wash-and-dump glass washers has dropped from nine to 11 litres per basket to between 2½ and three litres per basket, and even less in some brands.

This reduction in water consumption has a flow-on effect. The chemicals needed to service the machine that uses nine litres of water compared to

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the one that uses 2½ litres of water is significant, because the dilution rate ratio in the machine is exactly the same per litres of water consumed. The consumption in the nine litres per basket machine is almost four times that required in the 2½ litre per basket machine; a considerable cost saving in itself.

In addition, you only have to heat the water required to wash and rinse the glasses, that is, 2½ litres of water as opposed to nine. The energy required to heat water to the wash and rinse temperature in this unit is much less.

A confusing factor here is that many people compare the connected load of the machine, that is, is it 3.6kw, 2.4kw or 4kw? The connected load is not the critical factor. The critical factor is actually the energy required to heat the water that’s used to wash and rinse a basket of glassware or crockery.

Unsurprisingly, less energy is required for machines that utilise less water. This provides a cumulative cost saving and now results in savings on chemicals, water and energy consumption.

Save what you can Some dishwasher brands and models provide further savings based on advances in technology that

enable the machine to recycle the energy supplied to the machine to generate water at rinse temperature.

This water is usually expelled in the form of steam when you open the dishwasher, or it can be seen coming out at either end of machine and drawn into an exhaust system. This heated air laden with steam is, in effect, wasted energy. How do you capitalise on this wasted energy? The best way is to use it to pre-heat incoming ambient water rather than water preheated to 50-60°C. This steam can pre-heat water in the dishwasher to around 50-60°C, thus the “free energy” is providing the dishwasher with water at the correct temperature. You will still require for the temperature to be boosted to the correct wash and rinse temperature by using the booster elements within the dishwasher, however, this is standard if the machine is connected to hot water anyway.

Heat reclamation can be found in several forms and different manufacturers capture this heat in a number of ways. Some use coils underneath the tanks, some pass the waste heat through a coil system to reclaim heat and others pass the ambient water through coils in the tank to pre-heat the water.

Whichever way it is achieved, it is a third saving in

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dishwashing

The Washtech VD Professional under counter glass/dishwasher

energy consumption when using the dishwasher.

There is no magical solution to saving labour in dishwashing, however in some instances it can be minimised by combining the dishwashing and potwashing functions. This would only require one operator, one set of sinks and one space within the kitchen. Having this in one area, particularly in certain kitchens – aged care, health care, and in some restaurants – is another cost saving approach.

A second way to save labour is to ensure that the crockery is pre-rinsed correctly. This removes the necessity to rewash.

Remember that dish or glass washers are not waste disposal systems – every piece of food scrap that is left on the plate or glass will reduce the efficiency of the machine by blocking a percentage of the inline strainer arrangements and causing the pump to work under pressure. This leads to dirty plates and the need to rewash, which is a cost that should be avoided under all circumstances.

All commercial machines require an exhaust hood or connection. You may not be aware but the Ventilation Code AS1668 calls for all upright and multi-tank dish and pot washers to be installed under (or include) an extraction system to remove the heat and steam from the kitchen.

Another unique method to reduce installation costs and comply with the Code, particularly for smaller single tank machines, is to incorporate an integrated exhaust hood; this saves the necessity of supplying a separate exhaust hood, duct work and fan. This integrated system is often part of the heating of ambient incoming water. This removes a substantial element of the installation cost and removes humidity and temperature from the kitchen, both of which are the major causes of staff fatigue.

The last point to consider when purchasing a dishwasher is the sizing of the unit. Correct sizing of the machine ensures you will have years of constant, uninterrupted use of the machine. Machines should be selected for slightly above the av-

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Comcater’s Comenda corner conveyor dishwasher

Meiko’s MiQ Rack conveyor dishwasher with stripping station

erage peak demand. The machine may slightly be overloaded on the busiest night, but for the rest of the week it will work quite comfortably. This will allow the machine to work continuously for long periods with regular maintenance and should prevent major break downs.

The future What is the future for dishwashers today? The trend is towards further reductions in energy and water.

The major manufacturers are investing substantially in research and development in many areas including the use of steam as a cleaning agent as opposed to water under pressure. One manufacturer has targeted water usage and already has a machine able to wash crockery and glassware in less than two litres of water per basket.

The use of electrolysed water to replace chemicals is another technology being investigated by the

major manufacturers. It is perhaps a little further in the future, but it will arrive and will see the volume of chemicals further reduced in the kitchen – surely a positive for our environment.

The use of reverse osmosis technology (commonly referred to as RO) is to provide sterile water for rinsing glassware in particular. RO, when combined with a quality rinse agent, prevents streaking on glasses and so removes the need to polish them. This technology is now available with many machines either as a factory fitted inclusion or as a field fitted accessory and in some instances, can be retrofitted to existing machines. This is particularly important for all areas where quality glassware is required with a high degree of finish. This can save hours of polishing glasses by hand.

Ken Sangster is the founder (not owner) of restaurant design consultancy, the Sangster Design Group.

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industryobserver

THE ONUS IS ON YOU! Owners and operators – you might not like to hear this, but the buck always stops with you.

Pointing fingers and shifting the blame will do you no favours, writes Industry Observer.

Accountable adjective 1. required or expected to justify actions or decisions; responsible.

Blame verb 1. feel or declare that (someone or something) is responsible for a fault or wrong.

U

sually an article doesn’t start with an English lesson (and I’ve done this for two consecutive articles now!), however I have been noticing a ‘not so’ subtle change in the management world. To be fair to those involved, it usually revolves around butt covering, but it is a developing issue that needs to be called out. To be accountable for something is to take responsibility for its action. To blame is to make someone else responsible for an action. One is a verb and one an adjective and I feel that the verb has the very dominant position in today’s business culture.

Back in the days when I had hair and a slimmer waistline, managers were keen to ensure that folk knew their role in an organisation and that they were deemed to be accountable for their actions.

Good idea. Worked for decades. Then it seemed that the tentacles of lawyers and insurance companies groped across the business world like a pox on the landscape; all superficial interest without concern for the consequence. Companies now seemed more anxious about their profile and protecting the ‘brand’ to fully understand the change in behaviour. This pushes its way down the corporate chain

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until you see the poor service attendants (who are in the firing line all day from customers) now in the cross hairs of the boss. And is it really a question of semantics?

‘Not really’ should be the answer. As far as I am concerned, if a team member strays from the path once – it’s a learning opportunity. Make sure you take that opportunity to teach. The same mistake will not necessarily get as gentle a correction on the second take. However, who bears the ‘blame’ for the error in the first instance? While the team member may have done the wrong thing (insert issue here: from poor food handling to bad table clearing, poor customer contact to tardiness – all issues I have dealt with across a number of businesses) and therefore may be accountable for that action, the ‘blame’ should really sit firmly with the manager/supervisor.

Now I can hear the howling of many former associates who would say that there wasn’t enough money for training or time allowed for supernumerary work experience placement and that the blame should really move to an unsupportive senior management structure. They, in turn blame the economy for making it so hard to make a profit for the business in the first place. See how it ends up?

One thing we all believe about management teams is that blame flows downstream, not up. So we may not like the direction that the problem now flows, but we’re stuck with it anyway.

So what do we do? Well the uneducated and frustrated generally belt the poor front line staff and make them the scapegoat for problems in the business – hardly fair, but we have all had a go at flogging that dead horse. In my experience, this is a truly flawed strategy and will not come close to de-

livering a beneficial result for any organisation. So let’s get back to basics for a while and see how that plays out. Try training your teams into delivering service to a model that you are happy to be responsible for – and be proud of them when they do. Even try telling them that, they will surprise you with a smile and might even try to follow the plan. It is so much better, and more rewarding, to be a mentor than a bully.

The people who will notice the most will be your customers, who should reward you with more patronage and fewer complaints – and then it’s amazing how those who were once blamed for something going wrong, will put their hand up when it comes to being accountable for it all going right. It’s a simple case of moving from the verb to the adjective and basking in the result.

Give it a shot; you might surprise yourselves, but don’t be shocked if the senior leadership team try and take the credit.

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managementcomment

Good chef, bad chef Following on from last month’s recruitment article, Ken Burgin shares some pointers on how to hire chefs that will add real value to your business.

F

inding and keeping a good chef can be a world of pain for restaurant operators. And a lot of people make the process much more difficult than it should be. It’s worth learning the shortcuts from a recruiter who works full-time on chef placements.

Geremy Glew is a chef by background and owner of Placed Recruitment, an agency specialising in chef positions at all levels. When an agency puts forward a resume to a client, they want them to say “that person looks amazing!” and “I can’t wait to meet that candidate!” Very different language to what you may have used the last few times you advertised and took calls. Here are Glew’s top tips to find and choose the best applicant for your kitchen position.

Ken Burgin

they managed a business, whether they have been through seasonal ups and downs, and how they made the business more successful and profitable.

4. Check references very carefully

1. Sell the positive side of the position First, write down what is positive about your property. Ask employees what they love about working there – it may surprise you. Everyone wants work/life balance, but this can vary – how will you describe it? Make the title of your ads speak to people and touch on their pain points. For example, if you have a daytime café, a good ad title would be, “Sick of working nights?” or “See your friends and family again.” Sell the benefits first.

Look at the ads of other recruiters, and competitors – what do they offer?

Write the ad for the perfect person; don’t write it around the guy that didn’t work out last time. Print advertising is useful, especially in regional areas. Once you’ve done an advertisement well, refine it and reuse it. Glew recommends not posting the ad more than once on your Facebook business page, but posting it daily on Gumtree, where you can put the ad up for free.

A recruiter will work with a candidate over a number of weeks and see how they react to different circumstances and in different situations. They will have a few questions that will push

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their buttons, and watch the responses.

Recruiters will look for patterns in responses, and sometimes a response will take a candidate’s name out of the running because of it.

“A lot of people make the process much more difficult than it should be. It’s worth learning the shortcuts...”

2. Focus on the candidate you want, not the problems you have Often a business will be focused on where a problem was, and will be looking for someone to come and fix it. Better to identify the actual needs of the position when you advertise – be positive, but avoid hype.

3. Stable work history is essential Stable means the person has been in a position for at least a year. For senior positions, recruiters want to see at least two or three years at one place. If a candidate has been in a place for less than a year, there is no guide to how well

Are you speaking to the right person for a reference check, and not a friend or someone the candidate didn’t report to directly? Ring the establishment independently, and verify who the correct manager or head chef is. References from people who the candidate did not report to are of limited value.

Glew says it’s also useful to ask what areas a candidate needs to grow in, and some areas that need improvement. This may highlight a ‘deal stopper’ for a client, for example a potential employee is weak in administration, hasn’t supervised a large team or has personality problems.

5. Keep resumes for future reference Keep good resumes and stay in contact with these people. If another position comes up, Glew suggests calling instead of text or email – when you call you can cover a lot in a conversation and people are always flattered to hear from you.

Recruiters do the hard work for you and can call on an extensive database of possible candidates. Even if you don’t use one, their well-tested methods are worth following to improve your own success.

Visit www.hospitalitymagazine.com.au for last month’s ‘Success in Staff Recruitment’ article.

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managementcomment

The

BLAME GAME Why was Pete Evans chosen as the scapegoat for all of today’s fad-following foodies? If we’ve judged him so harshly, why not others, Tony Berry wonders.

I

f there are any positives to emerge from the recent fracas surrounding Peter Evans and his ill-fated cookbook, it is that publication was stopped before the presses began to roll and more losses were averted. That’s about the only positive; no one wins.

The rights and wrongs of this issue have been vociferously stated and, like all matters where feelings run high, there is no room for a middle-ground.

All hope of a reasonable conclusion went out with the garbage months ago.

But why Pete Evans? Why him alone? True, he may have made statements and provided recipes that go against current expert opinion, but is this enough to ban the printing of his book (although he says it will be published independently as an e-book, complete with the controversial bone broth baby formula) and, by extension, curtail his livelihood?

Evans is not lacking in critics; nor in avid supporters, as the 783,000 (and counting) followers of his website testify. Either way, no one is forced to read his words, take them as gospel and cook according to his recipes. There is a little thing called freedom of choice which still manages to survive in our over-regulated, over-litigated world.

If Evans is to be so vilified as to halt the printing of his book, one wonders why similar action is not taken against all the other chefs, cooks, food writers and bloggers who churn out books faster than chooks coming down the production line at KFC. The worst offenders are the celebrities who use their fame to urge starstruck fans to adhere to diets that at best are cranky and at worst sheer madness. Queen of the doolally diets is the over-publicised Gwyneth Paltry who seems to have an unending capacity to create so-called wonder diets. Many of her pronouncements would fail to gain Department of Health approval or that

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Peter Evans

of nutritionists and dietitians. Yet she is able to publish without restriction and achieve sales in the zillions.

Then there’s the goofy Elle who attributes her youthful looks to a “magic elixir” of 45 key ingredients, most of which would be totally unknown to the average smoothie drinker – and they’re only the “key” ingredients;

heaven only knows what else goes into this magical brew. Probably the eye of newts and wings of bats. But she is allowed to roam free and spout such nonsense – and many believe in what she promotes.

Numerous similar examples could be quoted. The internet has become the breeding ground for the unvetted,

unapproved diatribes of every weirdo in the blogosphere. If Evans decides to join them by uploading his rejected book – complete with its disclaimers – who can blame him?

But what about the mainstream?

That tidal wave of cookbooks for every taste and persuasion that washes over us with frightening frequency and suck-

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managementcomment

ers the gullible into paying excessive amounts for glossy creations that are rarely used or even opened?

Given the number of allergies festering our lives, these too should undergo the same dissection as levied on Evans.

Recipes in those tomes – and those that appear in newspapers and magazines – are rife with ingredients used in measures well in excess of the recommended daily allowance. Many include a cornucopia of embellishments by way of herbs, spices, nuts and exotic additives that surely need close analysis to preserve the public’s wellbeing.

That this so far has not happened is due to a belief that users of recipes are savvy enough to make their own judgement on what to put in their mouths.

But beware, this is changing. The vocal self-appointed arbiters of what we eat are gradually shifting the responsibility on to all who work in food service. More and more demands are being made for detailed labelling not only of what is on the supermarket shelves but also of what emanates from the industry’s kitchens.

Cooks are coming to be expected to list down to the minutest ingredient all

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Viviane Buzzi commented: “The outrage against Pete Evans was very specific. However, it did raise questions regarding his other crazy claims. BUT I don’t see Pete as having been made a scapegoat at all. What about Food Babe (a US based complete nutter with bazillions of followers, spouting outrageous rubbish)? There are a number of high profile nutters with many followers who get targeted, just as Pete does. We should not spare him from our ire. The problem is that when we voice an opinion, we should not be stating it as fact. These people cross the line. They pole vault over that line. In doing so, they can do a great deal of harm. Yet there is no law or regulation or anything that can prevent them. So there must be a voice of reason raised up against them. Each and every one. Because not everyone has the capacity to weed out the truth amongst the crapology that is spouted on the internet these days. It can be confusing for many. Do not spare Pete, nor his many partners in crime.”

Judith Kellett commented: “When so much public money has gone into attempting to educate parents on the merits of breastfeeding, it’s horrifying to envisage the disasters that bone broth as a baby formula could cause. I think it’s just silly – our Paleo ancestors were virtually ALL breast-fed.

Those who weren’t didn’t survive. There’s nothing of merit in his proposal for newborns.”

Tony Berry

that is used in their dishes.

Allergies are a fairly modern phenomenon. “I don’t like sprouts” or

“prawns don’t agree with me” are now allergies.

Taking responsibility for avoiding what is unagreeable is now the duty of all who prepare and serve food.

In the UK, the owner of a chain of award-winning restaurants has been charged with manslaughter after a diner’s death. Another has been fined the equivalent of $10,000 for a similar incident. And now the European Union has decreed all food service operators must conduct “a comprehensive audit” of every ingredient used in their dishes, and then display the results on their menus. Menus of the future will thus read more like an autopsy report than anything designed to titillate the taste buds.

Don’t think it can’t happen here.

Note what happened to Pete Evans when the allergy activists banged their drums. You, the cook, will become responsible for what a diner eats.

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4 1. Testing oil made easy Testo has launched a new cooking oil tester, the testo 270, to help ensure the quality of deep-fried foods. It measures the Total Polar Material (TPM) content in the oil – an indicator of quality. One of the most obvious features of the testo 270 is its ergonomic design; the user is no longer directly exposed to the heat from the deep-fryer when taking the measurement. The 86 percent larger display simplifies the reading of temperature and TPM values and its alarm – provided by multi-colour backlighting – makes it easier to evaluate the quality of the cooking oil. http://www.testo.org

2. Still into sparkling The new Draftstream technology from Carbonate Solutions allows normal bag in the box wines to be carbonated so they have the same bubble size and carbonation levels as traditional bottled fermented wines.

The technology is providing hotels,

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clubs, bars and restaurants with the opportunity to develop new sparkling cocktails, draught beer and cider.

Draftstream machines are available for one- or multi-dispense point operations and are fully compatible with the industry standard CO2 and cooling equipment. http://www.lancerbeverage.com

3. A pale ale tale 4 Pines Brewing Company’s latest Keller Door release, ‘The Bastard Children of the British Empire’, follows the journey of pale ale through five countries. 4 Pines is offering six beers, each paying homage to their respective country of origin – England, America, New Zealand, Australia and Belgium.

The sixth beer is 4 Pines’ own American style pale ale. 4 Pines Brewing Company releases these limited edition Keller Door beers throughout the year on tap as well as in bottle shops. http://4pinesbeer.com.au

4. Tork releases Xpressnap The Tork Xpressnap Drive Thru Dispenser delivers one, two or four napkins, folded and ready for a takeaway bag or tray. Designed for Quick Service Restaurants, the Tork dispenser helps serve customers faster by quickly providing the right number of napkins without having to count or separate from a pile.

The high capacity Tork Xpressnap Drive Thru Dispenser (which holds 750 napkins) fits on counter tops or can be mounted on the wall. The controlled dispensing reduces napkin usage by 25 percent compared to traditional napkin dispensers. www.tork.com.au

5. POS made easy The Commonwealth Bank’s new ‘Albert’ tablet is a mobile, userfriendly, secure and customisable point of sale device. The device supports EMV chip and PIN transactions as well as the Payments Card Industry Data Security Standard.

Key features include the option to email receipts and invoices, split the bill up to 10 ways, open a customer account that can be paid later, record and track daily, weekly and yearly payments and collect business analytics and insights. It can also provide access to sales data and key business insights including the business’ busiest periods and customer spending patterns. www.commbank.com.au/albert

6. New from Buderim Ginger Buderim Ginger has announced the launch of three new products to its ginger beer range: the Reduced Sugar Ginger Beer; Ginger Beer and Pear; and Ginger Beer and Guarana.

Each will be available from a range of retail stores and food service outlets.

The Reduced Sugar Ginger Beer has 60 percent less sugar than the average ginger beer, and is gluten-free.

All three are non-alcoholic, have no artificial colours or flavours. www.buderimginger.com

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hospitalitydiary MAY/JUNE 31 May - 2 June, Foodservice Australia The Foodservice Australia tradeshow will be taking place at the Royal Exhibition Building in Melbourne. Spanning over three days, Foodservice is the only tradeshow focused on the restaurant and catering sectors.

Popular features include the Regional Producer’s Pavilion and the Chef’s Corner, as well as the Global Pizza Challenge, World Masters and Australia’s Best Pie Competition. The tradeshow also includes the annual Foodservice Gala Dinner and Awards ceremony, which celebrates excellence achieved by individuals and companies over the past 12 months. www.foodserviceaustralia.com.au

JUNE 5 - 8 June, Melbourne Good Food and Wine Show Hosted at the Melbourne Convention and Exhibition Centre, this year the Melbourne Good Food and Wine Show is celebrating its 15th year. With hundreds of local and international exhibitors, the show will also have leading chefs and restaurateurs demonstrating their best dishes at the Good Food Theatre. Wine appreciation classes

and a number of tastings will be held at the Cellar Door, and visitors will be able to taste what the city’s food trucks have to offer at the Grazing Garden. High profile British cook, Ainsley Harriott, will officially launch the show and will be accompanied by chefs Miguel Maestre and Alistair McLeod. http://goodfoodshow.com.au

JULY 9 July - 9 August, Brisbane Good Food Month The Brisbane Times Good Food Month will be returning to showcase the city’s food and wine offering. This year’s restaurant program features new categories and will run throughout the month with both regional and metropolitan venues participating. The Night Noodle Markets will take place at South Bank and will run from 23 July to 9 August, with yum cha available on weekends. In addition to the markets, top chefs from Australia and around the world have created special menus for breakfast, lunch and dinner available at various venues across the city. brisbane.goodfoodmonth.com

We are National sandwich specialists who offer a premium range of ready-made sandwiches, wraps, croissants, toasties, Turkish breads and rolls to cafes and retail outlets throughout Australia.

Basically we are a team of passionate foodies who get very excited about creating great tasting products that provide solutions for our customers.

Our Everyday Cafe range is made using only the highest quality ingredients. It will help you control your wastage, reduce labour costs and will have your customers coming back for more.

To check out this must have range please call Lunchbox Solutions 1300 722 748 or email sales@lunchboxsolutions.com.au

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SEPTEMBER 20 - 23 September, Fine Food Australia Fine Food will be returning to Sydney with a new home – Sydney Showground, Sydney Olympic Park. Highlights include the Australian Culinary Challenge where chefs compete in a live kitchen, and Bake Skills, where apprentice bakers compete across 26 different categories including specialty and artisan breads. Other highlights include the Les Toques Blanches Live demonstrations, the Official Great Aussie Pie Competition and the Talking Food Stage. www.finefoodaustralia.com.au

French Maid Cajun Creole Dressing - Taste of New Orleans Lift up your salad with this full flavored New Orleans inspired Cajun Dressing. Its richness reflects the Cajun flavour tradition of pepper, paprika, vinegar and a hint of garlic. The flavours and appearance are innovative, exciting and vibrant yet well balanced to not over-power the natural flavours of a salad.

French Maid Peri Peri Sauce - Taste of Portugal Peri Peri Sauce is a hot and fiery sauce from the Portuguese cuisine. We have combined four different peppers to give a fiery hit of heat - and balanced this out with herbs, spices, tomato, lemon and lime to give a fresh, full bodied flavour. It’s a great marinade for seafood and meats, delicious with burgers, or a dip with French fries.

(07) 3393 5562 sales@groenz.com.au

hospitalitymagazine.com.au

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Are you looking for products for your business?

Look no further.

Go to gohospitality.com.au Australia’s number 1 hospitality directory

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