Hospitality Magazine October 2015

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No.719 October 2015

hospitalitymagazine.com.au

foodservice

Going the distance Restaurants that have stood the test of time

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accommodation

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beverage

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management

PLUS: 10 wines for the warmer months

New kit on the block

Some of the best new products launched at Fine Food

Getting festive

A restaurateur’s guide to the silly season

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10 editor’s note

S

ometimes it feels like we’re operating in an industry which needlessly complicates things. Menus that feel more like encyclopedias, dishes with foams, smears and gels, and copious amounts of red tape to navigate before launching or changing your business model (this last one is beyond our control, I accept that).

But a recent meal I enjoyed at the relaunched Manta on Woolloomooloo wharf in Sydney reinstated my faith in simplicity. The owner, Rob Rubis – who’s operated a staggering 37 restaurants in his time – spoke about his desire to give the brand a breath of fresh air, and to offer food that mimics the simple beauty of its waterfront location.

And that’s exactly what he’s achieved.

The menu is all about shining a light on top quality, fresh ingredients that don’t need to go through a string of processes and techniques before they’re deemed worthy. Hapuka with white onion cream and globe artichokes; grass fed yearling from Rubis’ brother’s cattle farm in Queensland; Hervey Bay scallops with a black pepper vinaigrette, pomegranate and sorrel. Yes, yes, and yes. And the design is equally elegant, yet restrained.

So it’s obvious I was impressed with Manta’s new look and feel. Not just because I can see myself wining and dining there on many a lazy Sunday afternoon, but because it reminded me that you don’t have to reinvent the wheel in order to be memorable.

18 14 FEATURES

10 Rockin’ the suburbs

14 Getting festive

Kitchen equipment launched at Fine Food Australia.

18 Retaining staff

MANAGING EDITOR Danielle Bowling T: 02 8586 6226 dbowling@intermedia.com.au

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Recent industry news.

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Openings

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27 Industry Observer Why foodservice needs to address portion sizes.

28 Point of sale

Wine

Three new deals to improve business insights.

29 Shelf space Six products that could make all the difference.

25 Ken Burgin Loving man’s best friend.

26 Rant

Hold onto your best workers.

New Zealand 1 year (10 issues) = $109.00

News online

10 drops for summer.

18 New kit on the block

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REGULARS

Four of the latest launches.

A guide to making the most of the silly season.

PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

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Restaurateurs share advice on surviving the test of time.

PUBLISHER Paul Wootton pwootton@intermedia.com.au

ADVERTISING NATIONAL Rhonnie Merry T: 02 8586 6163 F: 02 9660 4419 rhonnie@intermedia.com.au

cover

contents

Editor: Danielle Bowling dbowling@intermedia.com.au

JOURNALIST Aoife Boothroyd T: 02 8586 6194 aboothroyd@intermedia.com.au

Kumar Mahadevan, founder of Strathfield’s Ahbi’s restaurant.

Not another public holiday.

30 Diary Industry events that are worth a visit.

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hospitality | October 2015

3

newsonline

Research finds food drives pub visits, not drinks Recent fi ndings from Roy Morgan Research show that the number of Australians going to the pub for a meal outstrips those going for just a drink.

In the 12 months to June 2015, 43 percent of Australians aged 18 years and over (equal to 7.9 million people), visited a pub or hotel at least once in any given three month period in order to eat a meal. This was more than double the proportion going purely for a drink (20 percent).

Andrew Price, general manager of consumer products at Roy Morgan Research, said “A far greater number of Australians are visiting pubs and hotels to dine rather than for the sole purpose of having a tipple, a trend that has been helped along by the proliferation of ‘gastropubs’.

“Offering everything from Asian cuisine and gourmet pizzas to vegan burgers and Texas-style ribs, Aussie pub dining has come a long way since the humble counter meal. “By posi-

tioning themselves as an affordable and appealing alternative to conventional restaurants, pubs are not only attracting patrons who might not otherwise have visited, they are also adapting to the national decline in alcohol consumption,” he said.

“Of course, just because someone visits a pub for a meal rather than a

43% 20%

Visited a pub or hotel in order to eat a meal

Visited just for a drink

However pub dining is far more balanced, with 44 percent of men and 42 percent of women having a meal at the pub in an average three month period.

Going to the pub for just a drink is most popular among younger Australians aged 18-24 (27 percent) and 25-34 (28 percent), dropping off sharply among those aged 50+. The 50-64 age bracket is more likely than any other group to grab a pub meal (45 percent), closely followed by 2534 year olds and 35-49 year olds (both at 44 percent).

Country residents are slightly more likely to dine at a pub (45 percent) when compared to residents of capital cities (42 percent).

In a state-by-state comparison, South Australians are most likely to order a meal at a pub (54 percent), ahead of Victoria (47 percent), Western Australia (36 percent) and New South Wales (21 percent).

drinking session doesn’t mean they won’t imbibe with their meal. Adults who dine at pubs are more than 20 percent more likely than the average Australian to agree that ‘I like to drink wine with my meals.’”

Men are far more likely than women to visit a pub just for a drink – 25 percent versus 15 percent.

South Australian residents are most likely to order a meal at a pub

Adults who dine at pubs are more than

54% 47% 36%

20%

more likely to agree with the statement “I like to drink wine with my meals.”

Out & about

25% vs 15%

21%

Men are more likely to visit a pub just for a drink

Industry events the Hospitality team attended this month...

September 30

October 2

October 6

October 7

October 7

October 8

Masterclass filming with Colin Baker

Relaunch dinner @ Yayoi Garden

Masterclass filming with Jack Sotti

Tassie cheese & wine tasting

Fever Tree event @ The Barber Shop

Relaunch dinner @ Manta

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

hospitality | October 2015

hospitalitymagazine.com.au

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For more information and a free sample*, please contact info@rivianafoodservice.com *Offer is limited to 1 per foodservice establishment. Area restrictions may apply. Offer available while sample stock last.

ARMORY 0616_HOS

newopenings Automata Chef Clayton Wells (ex Momofuku Seiobo) has opened his first solo venture, Automata at Chippendale’s The Old Clare Hotel. The venue offers an ever-changing five course menu that focuses on incorporating interesting ingredients in a contemporary and original way. Dishes on the opening menu include storm clam, rosemary dashi, cream and dulse; steamed bass groper, cured roe emulsion, seaweed; partridge, witlof, burnt apple and caper; and pumpkin seed, tangelo and sea buckthorn. Automata’s front of house is led by restaurant manager Abby Meinke, formerly of Moon Park, Claude’s, Bentley Restaurant + Bar and New York’s WD50.

The beverage list has been put together by Tim Watkins (formerly of Pilu at Freshwater, Ester and Monopole) and focuses on European and Australian aperitifs and wines, many of which are made with minimal intervention. The interior of the venue features a raw, industrial look that plays on the theme of machinery and non-electronic automation.

Owner and head chef: Clayton Wells Where: 5 Kensington Street, Chippendale, NSW Open: Wednesday – Saturday from 6pm, and Sunday lunch Web: www.automata.com.au

Mamasan Kitchen + Bar

Soho in Balmain

Saba’s Ethiopian Restaurant

Located within Broadbeach’s Oracle precinct, Mamasan Kitchen + Bar is now open, offering the Gold Coast a unique spin on Asian dining.

JP Duitsch of Moo Moo The Wine Bar & Grill together with his fiancé Lauren Mitchell decided to open the restaurant after identifying a gap on the Gold Coast for an Asian dining experience that rivals some of the restaurants in Melbourne and Sydney. Head chef is Ray Choi, previously of Sydney’s China Doll and China Lane, who has created a menu which offers a blend of traditional and modern cuisine from South East Asia. Mamasan also features an adjoining bar which serves Asian inspired cocktails, alongside wines, beer, spirits and sake.

Soho In Balmain has officially swung open its doors, offering an extensive wine list that highlights both local drops as well as vino from around the globe. The wine is complemented by a food menu of Mediterranean-style share plates, created by head chef Steve Koster (ex Black by Ezard, Fratelli Fresh, Bathers and Bird Cow Fish). The menu features Koster’s signature ‘cheese on toast’ (halloumi, mandarin and hazelnut assembly), as well as slow cooked beef cheek served with sherry and cauliflower crumb; and slow roasted pumpkin, watercress, dukkah and flat bread. An extensive list of wines and a great selection of cocktails, spirits, beer and cider is also on offer.

Saba’s Ethiopian Restaurant is operated by Ethiopian Australian entrepreneur, Saba Alemayoh. Serving the authentic cuisine of the Tigray region, Saba’s Ethiopian Restaurant offers a collection of meat, vegetarian and vegan stews flavoured with the signature Ethiopian berbere spice blend. The menu is designed to be shared, with the stews presented on platters lined with the fermented flatbread injera. While Alemayoh oversees the restaurant’s front of house operation, her mother, Tekebash Gebre, is the creative influence in the kitchen. A traditional Ethiopian coffee ceremony is conducted on Fridays, Saturdays and Sundays from 1pm.

Owners: JP Duitsch and Lauren Mitchell Head chef: Ray Choi Where: Shop 3 Oracle Boulevard, Broadbeach, QLD Open: Seven days, 12pm till late Web: www.mamasanbroadbeach.com

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hospitality | October 2015

Owners: Ronite Hammond and Justin Boyd Head chef: Steve Koster Where: 358 Darling St, Balmain, NSW Open: Tuesday to Sunday Web: http://sohoinbalmain.com.au

Owner: Saba Alemayoh Head chef: Tekebash Gebre Where: 328 Brunswick Street, Fitzroy VIC Open: Tuesday to Sunday Web: http://sabashealthfoods.com.au

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beverageswine

summer

SIPS A

s the days get longer and the weather warms up, it’s time to think about tweaking wine lists with styles and varietals that pair well with lighter dishes. We’ve come up with a selection that hits the right note for summer drinking.

patch delivers Pinot Gris with wonderful floral aromas,” says winemaker Dan Buckle. “We’re very happy with this one.” Richly textured with bright natural acidity, it comes from one of the best vintages for early varieties in the region since 2002.

Logan 2015 Moscato, $20

Windowrie 2015 ‘The Mill’ Verdelho, $18

Logan previously made its Moscato from gewürztraminer but this year, for the fi rst time, it has used muscat blanc à petits grains grapes, which are more intensely flavoured at a lower sugar level. What does that mean for consumers?

Well, for one, it means they can imbibe with less guilt, as the wine has just 6.5 percent alcohol.

Oh, and it tastes delicious too.

Ladies Who Shoot Their Lunch 2014 Riesling, $34.95 Are you game for this? A fun wine with serious intent, this quirkily labelled wine features a woman and her dog going hunting. Its creators suggest it goes beautifully with wild game and it certainly has the personality to intrigue, delight or divide the most ardent Riesling hounds.

It comes from the Strathbogie Ranges in Victoria and is fl inty and fresh with notes of lime, lychee and rose petal. It’s an interesting wine, not least because it was fermented on lees in oak, which, although common in France’s Alsace region, is unusual for Riesling in Australia.

Domaine Chandon 2015 Pinot Gris, $25 Pinot Gris is the fastest growing white varietal in Australia; people seem to love its floral aromatics and interesting textures. When Domaine Chandon bought its Whitlands Vineyard in Victoria a couple of years ago, it came with a parcel of Pinot Gris. “It turns out that this little

8

The weather is warming up and the countdown to Christmas is almost underway. Christine Salins has compiled a list of some top drops to help you celebrate summer.

hospitality | October 2015

Richard Hamilton 2013 Lot 148 Merlot, $21 The last thing you want to drink in the height of summer is a heavy, full-bodied red. This Merlot from South Australia’s McLaren Vale has elegance and finesse with subtle oak and soft tannins. With generous sweet fruit, it tastes of cherries and plums with a bit of nutmeg to spice things up.

While Pinot Gris is having a dream run, Verdelho is the straggler at the rear, which is a pity as it is ideally suited to summer drinking with its lime and honeyed notes, and naturally high acidity.

Cowra, in the NSW Central Ranges, produces some of Australia’s best examples, and Windowrie is one of the region’s most esteemed producers.

With zesty passionfruit and tropical notes, this one’s a great alternative to Sauvignon Blanc.

Margan 2014 Shiraz, $25

Briar Ridge 2015 Limited Release Fiano, $28

Victoria’s King Valley has become one of Australia’s premier regions for Sangiovese and this example from one of the newest producers in the region, Red Feet, is worth keeping an eye out for.

Easy drinking and medium bodied, it’s a bright, racy wine with touches of Cherry Ripe chocolate and spice. Great with Italian, lamb and vegetarian dishes.

This exciting new addition to the Briar Ridge range is crisp, youthful and zesty with lively ginger, citrus and hazelnut notes. Made by the talented 2014 Gourmet Traveller Young Winemaker of the Year, Gwyn Olsen, it’s one of only a few examples of this Italian variety in Australia.

Defi nitely one to put on the list for summer.

Bremerton 2013 Batonnage Chardonnay, $32 Light summer dishes of salmon, tuna and chicken pair nicely with an expressive Chardonnay like this one with its creamy mouthfeel, restrained oak and stonefruit, spice and citrus notes. Battonnage refers to the stirring of the lees which gives the wine added complexity and a deliciously long fi nish, making it stand out in a crowd of upfront one-dimensional whites.

Winemaker Andrew Margan reckons the reds that came out of the Hunter Valley’s Broke Fordwich sub-region in 2014 were the best since 1965. The fruit for his Shiraz comes from 40 year old vines yielding less than one tonne per acre, concentrating the fruit and producing a rich, spicy palate with hints of raspberry. A terrific food wine.

Red Feet 2012 Sangiovese, $35

Topper’s Mountain 2012 Red Earth Child, $38 Food-friendly Spanish and Italian varieties come together in this rich and velvety blend from the New England region of NSW. About 60 percent Tempranillo, with Nebbiolo, Tannat and Barbera rounding out the flavour profi le, it has hints of dark chocolate and cinnamon. You wouldn’t want it for lunch in the blazing sun, but coupled with a hearty pasta dish or risotto it hits the spot beautifully. Cheers.

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If you are in the business of hospitality, HP will accommodate you with a complimentary trial4 on a PageWide demonstration printer.

For more details on trials and cashback visit hp.com.au/PageWide

The world’s most preferred printers.

1. When printing in general office mode. 2. HP OfficeJet Pro X Series: Cost Per Page (CPP) claim is based on comparing the majority of colour laser MFPs <$1000 AUD RRP sold shipped between April 2014 & March 2015 as reported by IDC. CPP comparisons relate to HP 970XL/971XL series cartridges and are based on manufacturers published AUD RRP and ISO yields for highest capacity cartridges. For more information see www.hp.com/go/learnaboutsupplies. 3. Offer open to registered Australian businesses that purchase an Eligible HP Product from 1 June to 24 December 2015. Only one Trade-In Product can be traded in per Eligible HP Product purchased to claim a Trade-In Rebate. Limit of 10 claims per Participant. Claims must be made by 8 January 2016. Trade-In Product must be available for collection within 7 days of claim being made. For full terms and conditions visit hp.com.au/TradeAndSave. 4. 30 day product loans are at HP’s complete discretion and, if made, are subject to Terms and Conditions. Product loans available to Applicants with a registered ABN. For more information visit www.hp.com.au/officejet or call 1800 770 456. *The world’s most preferred printers: #1 of Inkjet and Laser Shipment Units, Quarter = 2009Q1-2014Q3, Source IDC WW Quarterly HCP Tracker, Final Historical 3Q14. © Copyright 2015 HP Development Company, L.P. The information contained herein is subject to change without notice.

ROCKIN’ THE SUBURBS Restaurants that have stood the test of time

The key to longevity in the hospitality game is drive, passion and a commitment to your diners, writes Aoife Boothroyd.

W

hen you take a look at the Australian hospitality scene at face value, it’s not exactly the most sound investment.

High failure rates coupled with huge overheads, seasonal fluctuations in business and low profit margins don’t exactly make for an attractive prospectus. But if you talk to some of the nation’s most successful operators – those that have been in the scene for a few decades – you’ll realise that this gig has little to do with money; it’s all about passion, drive and a commitment to your diners.

That’s what makes a venue stand the test of time.

The Pantry has been a staple of the Brighton hospitality scene

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hospitality | October 2015

for 23 years and owner Daniel Vaughan says that the venue’s constantly evolving business model, coupled with a respect and admiration for the industry, is what keeps him at the top of his game.

Starting off as a cafe and restaurant in 1992, The Pantry is now a 220-seat restaurant complete with a deli, an adjoining burger joint (The Royale Brothers), a Japanese takeaway (Hero) outlet and a separate catering business which actually precedes The Pantry by around four years. The staff at The Pantry have also remained relatively consistent over the years – a handful of which have been with the business for 1214 years.

“We started with a very small

business and it just expanded over the years to take over the adjoining shops, but I think what’s allowed us to continue to evolve and stay current is that we’re a group of people that love what we do,” says Vaughan.

“It’s not a chore for us to maintain that sort of connection with the industry. Even on our time off we’re looking at what other people are doing, following trends and following the seasons because it’s something that we love doing. It’s not about copying what other people are successfully doing, it’s about listening to your customers and listening to your staff. It’s listening to what the industry is saying and watching what’s happening overseas.

“As soon as you see some-

thing that inspires you, you sort of want to embed that into your DNA and into the DNA of your business, your staff, your kitchen, your plate and your customer. So in a roundabout fashion, it’s the love of the business that keeps you current. It’s all about sharing information, sharing knowledge and sharing experiences.”

In addition to expanding the business’ physical footprint, Vaughan also saw the importance of value-adding a few years back when he launched The Pantry’s masterclass series. The series sees some of Melbourne’s most celebrated chefs including Shane Delia, George Calombaris, Frank Camorra and Scott Pickett share the knowledge

hospitalitymagazine.com.au

coverstory

suburban Sydney venue in 1990.

Located in Strathfield, Abhi’s has garnered an exceptionally loyal following over the years, and the signature dishes have remained as consistent as the venue’s long term employees and suppliers.

Mahadevan credits the ongoing success of the business to a number of factors, but namely, it’s the relationships that he has nurtured over the years that have resulted in the ongoing health of his restaurant.

Kumar’s butcher, for example, has been with him since day one.

“There is a certain level of trust between producer and chef,” says Mahadevan. “He knows that any product he gives me I will treat with respect and do the best I can with it, and in return I can expect consistency and new, exciting products from him without any fuss. The fact that he’s next door also helps – if I don’t get what I want, I know where to find him.”

Often regarded as the ‘Godfather’ of Indian cuisine in Australia,

The Pantry, 1997

The Pantry, 2015

“It’s not about protecting your turf, it’s about talking to each other and sharing that knowledge to keep the industry strong.”

and experience that they’ve gained during their time in the industry.

“The chefs stand up on stage and don’t necessarily talk about how many grams of this or that, they talk about what they do when they wake up in the morning. They talk about what inspires them, they talk about what they love about the industry, they talk about what they hate about the industry and they share that knowledge with the industry,” says Vaughan. “You Abhi’s interior, circa 1995 know 10 years ago if you said that you were going to have another chef come into your place to promote their restaurant people would freak out. Whereas I’ve always seen it as something where I want people to share their experiences with me and with my customers. It’s not about protecting your turf, it’s about talking to each other and sharing that knowledge to keep the industry strong.

“We don’t work for money, money is a by-product. It’s about what we need to do to survive.

You’d never go into hospitality if your Kumar main aim was to make Mahadevan money. You could be a bricklayer and work this hard and earn much more money but you know what, I wake up everyday and I never, ever think that I don’t want to go to work. I wake up everyday itching to get here.”

If it ain’t broke...

Kumar Mahadevan, head chef and founder of Abhi’s Indian Restaurant has served over one million customers since opening the doors of his

hospitalitymagazine.com.au

Mahadevan tasked himself with the mission of promoting and educating Australians on the diversity of regional Indian cuisine.

Although the menu has evolved over the years and new dishes have been added, Mahadevan says that Abhi’s has predominately stuck to its core curries which reflect the flavours of Southern Indian cooking.

“I travel back to India frequently to find out what’s happening and what new inspiration I can bring back, but the integrity of our menu stays the same,” he says. “Our signature dish, Palak Patta Chaat, has been there since our first anniversary and has been one of the most copied dishes in Sydney. The Railway Goat Curry has been there since day one – it’s a classic and we’ll never take it off. “[The industry] has certainly gone through ups and downs with foams, fads, and nouvelle cuisine but the neighbourhood restaurant has always been something that naturally attracts people.”

Abhi’s interior today

hospitality | October 2015

11

coverstory

Punch Lane

Punch Lane

Matteo’s main dining room

Matteo’s

12

hospitality | October 2015

Power to the people Martin Pirc’s Punch Lane is celebrating its 20th anniversary this year, a milestone that he says would have been impossible without the dedication of his staff.

When Pirc began his career in hospitality, the long standing businesses at the time included the likes of Jean Jacques, Tindos, The Latin, Stephanie’s and Two Faces amongst others, all of which held a huge emphasis on consistency in service, food and community. By adopting a similar ethos into his busiMartin Pirc ness, Pirc has been able to create an exceptionally loyal following over the years, as well as highly dedicated staff.

“In property they say ‘location, location, location’, my mantra in hospitality is ‘staff, staff, staff’. If you can attract talented people to

I do going forward?’ That thought has served me well, and kept me fresh as well as being respectful for what has been achieved.”

The art of fusion Matteo’s, as it is known today, has been a staple of the Melbourne hospitality scene for the past 18 years.

Starting out as an Italian restaurant in 1994, owner Matteo Pignatelli decided to shift the focus from Italian to Asian fusion a number of years after opening – a decision that he has never looked back on.

“I feel a restaurant needs to re-invent itself every seven years,” says Pignatelli. “I call this the seven year itch and I consider it more of an evolution than re-invention. You have to be one step ahead and give customers that new experience before they realise they wanted it. By changing, you are providing them with a new experience in a familiar and safe environment.

“Matteo’s started out as an Ital-

“You have to be one step ahead and give customers that new experience before they realise they wanted it.” work with you and if you can create an environment where they can grow and proposer, then you will stay relevant,” says Pirc.

“Melbournians love certainty and consistency – a place they can call their own. That combined with enthusiastic staff that keep turning up each week really helps drive the business, and encourages the development of loyal relationships. I have at least 60 customers that are Matteo originals from over Pignatelli 20 years ago. It is a real privilege and a testament that longevity has its rewards.”

As well as keeping his loyal customers happy and staying true to Punch Lane’s philosophy of serving great food and wine in an unpretentious, casual atmosphere, Pirc is not the type to rest on his laurels.

“Each year I start saying to myself ‘if someone was to give me the keys to this business, what would

ian restaurant in 1994. Initially it worked well, but after some time I began to notice that my customers were getting older and they didn’t eat and drink as much. By shifting from Italian to Asian, I lost 25 percent of my regular customer base but gained another 25 percent who spent more, hence a better yield.”

Over the years Pignatelli continued to evolve the culinary offering at Matteo’s, and has been rewarded with stellar reviews and numerous accolades ever since. Although the menu at Matteo’s is ever-evolving, Pignatelli says that the core values of the business have remained the same.

“I try to make sure Matteo’s is a place where everybody knows your name, and I make sure that we always maintain the basics which are great food, great service, entertainment and great perception of value.

Every experience at my restaurant should surpass a guest’s expectations.

And lastly but very importantly, it is all about the team. You are nothing without them.”

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Whatever you’re making,

we’ve done the baking

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festiveplanning

Getting festive: A restaurateur’s guide to the silly season It’s easy to get overwhelmed by the demands of the Christmas season but the key to success is all in the prep, writes Aoife Boothroyd.

Mister Bianco’s arancini

14

hospitality | October 2015

hospitalitymagazine.com.au

festiveplanning

I

t’s that time of year again. Melbourne Cup, Christmas parties and New Year’s Eve celebrations are almost upon us, and it pays to be prepared if you want to reap the benefits of this lucrative time of year.

To best prepare for the upcoming silly season, Hospitality has compiled a list of tips and tricks from chefs, restaurant operators and relevant government bodies to help foodservice operators not only make the most of the busy period, but also ensure that Responsible Service of Alcohol (RSA) and food safety protocols are met.

Matt Kemp

Mister Bianco’s empanadas

Menu planning When it comes to menu planning, the word ‘plan’ is key. Chef Matt Kemp of Sydney’s Charing Cross Hotel says that chefs often get caught out by not thinking ahead.

“Not creating a menu plan is a big one,” says Kemp. “The key to menu planning is creating dishes that can be more than half-finished and refrigerated the day before. To carry out a well-executed event, you have to only be finishing on the day and doing no real preparation. That’s the simple key. Cold entrée, warm main and a share style dessert….winner.”

In addition to a thoughtfully created menu plan, Joseph Vargetto of Kew’s Mister Bianco says that simplicity reaps major benefits, especially when catering for larger functions.

“It’s very important to keep your menus consistent and seasonal during the festive season,” says Vargetto. “With huge numbers of functions, it’s best to keep things simple while ensuring your dishes are high quality.”

Adam Smith of Prahran’s L’Hôtel Gitan says that seasonal availability is where some chefs tend to hit trouble. “There is an ongoing balance for chefs during the festive season to select dishes that are seasonally appropriate in terms of the availability of key ingredients and style, while ensuring that there is a nod to the festivity of the season,” says Smith. “We like to use popular seasonal produce like avocados, berries, mangoes and asparagus.”

Crowd pleasing canapés When it comes to festive season functions, canapés take pride of place in the kitchen and on the floor.

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Matt Kemp’s share plate of spiced pumpkin, peppers and eggplant

But which canapés perform best and are easiest to prepare?

“Canapés are best kept to chilled or room temperature dishes,” advises Kemp. “Don’t do anything hot, it just makes for hard work, unless you have a brigade of commis at your disposal to finish them. Canapés such as ripe figs cut in half and finished at the last moment with a splodge of goats curd, a drizzle of honey and a sprinkle of toasted pine nuts will never fail to impress visually and on the taste buds.”

“Canapes are great – people love bite-sized finger food,” adds Vargetto. “Seafood cooked in innovative ways, like drunken scampi, tend to be very popular, but also tangy fried items are always a winner, like spiced popcorn prawns.”

Sharing is caring For sit-down functions, nothing screams the festive season louder than a shared meal brimming with fresh, local ingredients.

L’Hotel Gitan’s fruits de mer salad

“Do something classic with asparagus for entrée,” says Kemp.

“Steamed asparagus with a poached egg, shaved truffled pecorino and the best olive oil you can buy with good Aussie sea salt. For the main, pickle some cherries and serve with a whole roast duck, and then dessert, go for an Eton mess with as many berries as you can grab a hold of – strawberries, blueberries and raspberries – then top with smashed honeycomb and rocky road chunks. A massive bowl of this will be sure to please.”

Smith says that shared plates are a star of the menu at L’Hôtel Gitan year round, but special attention is given to these types of dishes throughout the tail end of the year, to ensure that service is as smooth as possible.

“We have a strong focus throughout the year, not just in the festive season, towards share dishes for medium to larger functions,” says Smith. “We therefore select dishes that naturally lend themselves better to this style of dining.”

Securing skilled staff In addition to a cracking menu that’s easy to execute en masse, Vargetto says that operators also need to pay special attention to staffing.

“Some chefs spend a lot of time concentrating on menu planning but forget planning for staff,” says Vargetto. “It’s difficult to get chefs during the year but it’s even harder during the festive season. I try to train young junior staff during the year that can then maintain a section when [we’re] under the pump.

It’s a good learning curve for them.”

Reducing wastage Food wastage is a huge issue during the busier months of the year. In addition to developing a relationship with a local food rescue organisation, clear communication with guests and a thoughtfully created menu are a must.

“Ensuring really good communication with the host of the event is a key factor,” says Smith. “This includes ascertaining numbers ear-

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festiveplanning

Popcorn prawn with citrus aioli Makes four portions: • 200g small fresh prawns • 3 egg whites • 100g panko Japanese breadcrumbs • 100g polenta flour or corn meal • 20g corn flour • 1 pinch cayenne pepper • 2g salt • 2L cotton seed oil for frying Preparation: Peel and clean the prawns.

Drain well and reserve.

Whisk together the egg white so it breaks up a little.

Mix together the polenta flour, corn flour, cayenne pepper and salt. Dip the prawn in the eggwhite, then polenta mix and lay in tray.

Heat up the cottonseed oil to 180 degrees and fry until golden rich brown. Serve with citrus aioli.

Citrus aioli: • 75ml mayonnaise • Zest of 1 orange, lemon and lime • 5ml each orange, lime and lemon juice • 1 small garlic clove, minced • Salt and pepper taste Preparation: In a small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper.

(Make ahead and refrigerate in an airtight container for up to two days.)

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hospitality | October 2015

Matt Kemp’s share plate of cos, feta and dill

ly and continuing to monitor them, and working with the host to generate a menu that is both low waste and highly appealing.”

Vargetto suggests outsourcing specific items in controlled numbers to help tackle wastage.

“A good tip is to form strong alliances with companies that provide food products with integrity, then they can produce these items off-site and deliver to you without decreasing quality,” he says.

Responsible service of alcohol There’s no denying that some patrons exceed their fun quota by having a few more drinks than they should, which can lead to costly

consequences for themselves and venue operators.

“During these times, we maintain an especially close eye on large groups and make sure that communication between staff happens regularly to point out certain people and their ordering behaviours and patterns,” says Smith of L’Hôtel Gitan.

“Considering the number of events and people that come through the venue, we like to remind staff that we have a responsibility to ensure a safe environment for both our guests and ourselves.”

The Office of Liquor, Gaming and Racing (OLGR) says that although locals may be more familiar with the details of Australia’s liquor laws, patrons visiting from overseas

may not, so extra care must be given during end of year celebrations.

“The excitement of the festive season can sometimes see responsible serving and responsible drinking take a back seat,” a spokesperson for OLGR told Hospitality.

“Without proper care, major celebrations such as Christmas, New Year’s Eve and Australia Day can be marred by problems such as excessive drinking, anti-social behaviour, violence and underage drinking.

That’s why it is important for licensees to ensure their venues can meet the challenges of trading responsibly during this hectic period by following responsible serving rules.”

Responsible serving practices within liquor promotions are

Don’t get busted: top 10 tips from OLGR 1. Ensure under 18s and intoxicated people are not served liquor 2. All ID presented by young people should be checked closely 3. Ensure irresponsible liquor promotions are nowhere to be seen 4. Good quality food and free drinking water should be available (and promoted) 5. Alternatives to full strength alcohol, such as low alcohol beer, soft drinks and coffee should be available (and promoted) 6. All required signage needs to be displayed

7. Adequate security should be on hand at peak trading times 8. The venue needs to operate within any prescribed patron capacity (overcrowding is often a trigger for alcohol-related violence and abuse and makes it more difficult to practice the responsible service of alcohol) 9. Safe transport options should be made available (and promoted), and 10. Ensure people (and other guests) booking functions at your venue are aware of the responsible drinking laws.

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festiveplanning

also something that licensees need to adhere to. The Secretary of the Department of Justice has issued Liquor Promotion Guidelines that establish guiding principles for promotions on licensed premises.

“These guidelines include information on the laws applying to promotions, along with a liquor activity/promotion risk assessment guide. Licensees and staff should familiarise themselves with the guidelines to help ensure responsible promotion of alcohol,” says the OLGR spokesperson.

Food safety Food safety protocols are another key area that demands extra attention during the festive season, especially for smaller operators that are not accustomed to preparing food en masse. As the season falls within the summer months in Australia, care must be taken to ensure that food does not spend long periods of time in the ‘temperature danger zone’ – temperatures where there is an increased risk of bacterial growth.

L’Hotel Gitan’s parsnip and smoked tomato, with broken egg, asparagus and crispy parmesan

“A number of food poisoning outbreaks have been due to catering operations serving food that was not cooked or stored properly prior to consumption,” a NSW Food Authority spokesperson told Hospitality.

“Other potential problems include inadequate handling of food that’s transported and served at a site other than where it was prepared, and facilities that are illequipped or unsuitable for the vol-

Matt Kemp’s share plate of spiced couscous with chargrilled lemon

ume of food being prepared.”

Although extra care should be taken with all ingredients during storage and preparation, the NSW Food Authority recommends paying particular attention to raw egg products to minimise the risks of food poisoning from salmonella, as well as other pathogens.

“Food poisoning outbreaks in the past have been linked to homemade raw egg mayonnaise, raw egg

sauces such as hollandaise and raw egg desserts such as mousses,” says the Food Authority’s spokesperson.

“Undercooked meat and poultry are also a particular risk. This is why extra care must be taken to ensure that food is thawed properly before cooking and that all foods are cooked to the correct internal temperatures.”

By keeping these tips and tricks in mind, the festive season is sure to be as profitable as it is merry.

ADVERTORIAL

Winterhalter wins SMART Label Award 2015 In the run up to the industry’s leading international trade fair, HOST in Milan, Winterhalter, the specialist in commercial warewashing solutions, has won the SMART Label Award for its PT ClimatePlus.

From a total of 146 applications, nine winners with highly innovative products were selected.

The SMART Label Award is presented to products that stand out from the crowd thanks to their forward-thinking features while also setting new trends in the industry.

Winterhalter’s winning PT ClimatePlus is the first rack passthrough warewasher in the world with an integrated heat pump.

The panel of judges was very impressed that Winterhalter has designed a warewasher that does not heat up the kitchen – quite the opposite: it cools it down.

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The integrated heat pump of the PT ClimatePlus acts as an air-conditioning system that releases cool, dry air into the room.

“The award underlines our leading role as a market and technology leader once more, and ratifies all our developments in energyand water-saving technologies.”

What’s more, no hot steam escapes when opening the hood. This pleasant side effect is just one part of a whole new washing concept.

The PT ClimatePlus uses the ex-

isting heat intelligently: to heat up the tank and rinse water. For this purpose, it uses the hot steam from the interior of the machine as well as the air in the kitchen.

At a room air temperature of 25 degrees Celcius, the ClimatePlus releases the exhaust air, which is dehumidified and cooled to around 18 degrees Celcius, back into the room.

With 53 percent energy savings compared to a standard warewasher, the PT ClimatePlus also sets new standards when it comes to operating costs.

Managing director, Ralph Winterhalter said “The award underlines our leading role as a market and technology leader once more, and ratifies all our developments in energy- and water-saving technologies.”

For more information, head to www.winterhalter.com.au

hospitality | October 2015

17

kitchenequipment

NEW KIT ON THE BLOCK From ice machines to temperature loggers, we have a look at some of the new products that launched at this year’s Fine Food Australia tradeshow.

O

nce again, Hospitality magazine had the pleasure of judging the Hospitality Equipment category of Fine Food’s Best New Product Awards. Hospitality’s editor, Danielle Bowling, and her fellow judges spent the entire fi rst day of Fine Food zig-zagging along the show floor, being wowed by the manufacturers of some of the latest and greatest new products to hit the market.

Finalists included OnSolution’s Wireless Temperature Logger and WMF’s very impressive new coffee machine, but the most impressive entrant was Winterhalter, with its PT ClimatePlus warewasher.

You can read all about these new gadgets here, as well as a couple of others that took the judges’ fancy.

An ice innovation by Delux Foodservice Equipment NAME YOUR NEW PRODUCT. Delux Foodservice Equipment is the manufacturer and importer of these new to the Australian market ice makers. The machine comprises ice and water dispensers and dual temperature chest freezers with fully welded stainless steel worktops.

Our new release is the Ice Snow machine that produces up to 200kg of powder snow that can also be fl avoured. This adds a new dimension to beverages as well as other foodservice applications.

We have produced chocolate, strawberry and pineapple snow, as well as apple snow and even red wine snow. Any flavoured liquid can be processed into snow.

Coloured snow from the new Ice Snow machine by Delux

This is a great new way for chefs to serve dishes including sushi, oysters, cold entrees, seafood and any meal that needs to be served cold.

If the new snow machine’s flavoured ice is put into a drink, for example iced tea, there is no flavour lost unlike with regular iced water, where the ice dilutes the flavour of the drink as it melts, spoiling the integrity of the beverage.

WHAT MAKES THE PRODUCT UNIQUE? The owners of the company are at the coal face with these products ensuring immediate response to both sales and service enquires.

Also, any decisions that need to be made regarding these products are done so immediately. There are no board meetings.

WHAT BENEFITS WILL THE PRODUCT DELIVER TO FOODSERVICE OPERATORS? Great performance with reliability, producing exactly what the manufacturer claims. Our machines have self diagnostic features that enable the end user to carry out simple service procedures saving hundreds of dollars whilst ensuring the machine operates to its optimal performance level.

WHAT SORT OF APPLICATIONS IS IT BEST SUITED TO? Any food or beverage application.

Also, school canteens can now make snow cones with no added sugar or preservatives, using all natural juices or dairy products.

Finally, the snow can be kept in a freezer, almost eliminating stock loss whilst allowing the operator to build stocks for busy periods.

IS IT AVAILABLE NOW? Yes, we have stock available for immediate delivery. Contact our sales office for your nearest Delux dealer.

Kitchen comfort by Winterhalter NAME YOUR NEW PRODUCT The Winterhalter PT ClimatePlus machine is a pass-through dishwasher with a new innovative heat pump that creates energy savings and cools the kitchen environment.

The PT Series is the fi rst passthrough on the foodservice market to have energy saving heat exchange technology fitted as standard. The ClimatePlus features a radical new heat pump, which not only recycles waste heat from

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hospitality | October 2015

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kitchenequipment

COOK, PUMP, CHILL, RETHERM, TRANSPORT & WASH with MKA

The Winterhalter PT ClimatePlus

Joni Foodline Kettle

Joni Foodline steam jacketed tilting kettles range from 40L up to 500L in volume with mixing tool and chilling options. Joni kettles are high quality efficient product from Denmark to suit bulk cooking needs.

CO OK

PizzaMaster Deck Oven

PizzaMaster is manufactured in Sweden and has over 80 oven sizes to choose from. The hearth stone is a PizzaMaster formula made in Italy to ensure a superior finish. PizzaMaster’s high quality insulation allows for efficient heating and use of electricity.

PUMP

JOM LEFT: Danielle Bowling presenting Winterhalter’s Andrew Brett with the Hospitality Equipment award at the Best New Product Awards.

inside the machine but also draws in warm air from the kitchen, using it to heat the cold water supply.

Thanks to special features and options, the PT Series delivers ultra-hygienic cleaning results and in addition saves operating costs.

The variable washing pressure adjustment VarioPower sets the pressure to suit the items that are being washed and the degree of soiling. In combination with new elliptical wash fields and innovative full-flow filtration, the new PT ClimatePlus machines guarantee perfect cleaning results.

The pass-through dishwashers of the PT Series are equipped with an active energy management system to optimally distribute the available energy, which reduces the duration of each wash cycle.

The machines of the PT Series are available to foodservice operators in a number of different models. Customers can choose between PT-M, PT-L and PT-XL depending on the space available and the size of the wash items.

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WHAT NEED IS IT FILLING IN THE FOODSERVICE MARKET? As we are all aware, kitchen wash up areas can be very hot and uncomfortable. Washing with PT ClimatePlus reduces the room temperature and the degree of moisture in the air. The machine significantly enhances the working climate within your kitchen, saving energy whilst cooling the direct environment around the machine.

WHAT BENEFITS WILL THE PRODUCT DELIVER TO FOODSERVICE OPERATORS? Large energy savings via the unique heat exchanger and a cooler kitchen environment can impact overall budget and staff morale.

The machine with heat pump lowers the energy consumption, in comparison to a non-heat recovery conventional pass-through warewasher, by up to 53 percent. This saving potential can considerably reduce operating costs.

It also acts as an air conditioner, cooling kitchens when the ambient temperature rises above 25 degrees Celsius.

Energy saving, as well as being good for the environment, obviously translates to cost savings for hospitality providers. Back of house staff will also notice the difference in climate, improving working conditions.

JOM DOS pump systems are reliable machines from Denmark that make transporting food for chilling a lot easier, efficient and hygienic. JOM also have sous vide machines and ice chillers.

CH IL L Gram Refrigeration

Gram refrigeration are high quality energy efficient products from Denmark. Gram manufacture refrigeration, freezers, blast chillers/freezers that suit 1/1gn and 400X600 euro pans. Gram is a green product that will use up to 70% less energy and requires little service.

RETHE RM, HOT HOLD, TRANS PORT ScanBox Food transport carts

ScanBox is a quality food transporting product from Sweden that can hold hot and cold food in the one footprint. ScanBox has the flexibility of custom designing the transporting cart to suit the users’ needs.

Thermodyne Heat transferring

Thermodyne is a heat transferring cabinet from the USA that has a unique patent heat transferring technology. Its delicate conduction heating technology allows the user to slow cook, sous vide and hold from as low as 55°C up to 90°C.

W AS H

JEROS

Utensil, Tray and Crate washers from Denmark.

P: 02 9748 6244 www.mauricekemp.com.au sales@mauricekemp.com.au

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19

kitchenequipment

Mister Art features a continuous artisanal production system

The WMF Espresso combines the traditional group handle espresso machine with super automated technologies.

WHAT SORT OF APPLICATIONS IS IT BEST SUITED TO? With various sizes and models available in the PT Series and PT ClimatePlus, there’s one to suit most commercial kitchens and bars.

Energy conscious operators in particular, along with those who have a high rack throughput and have ventilation and radiant heat issues, will fi nd the latest ClimatePlus washers particularly beneficial.

Mister Art magic

WHAT NEED IS IT FILLING IN THE FOODSERVICE MARKET? Mister Art allows artisans and pastry chefs to boost their creativity, diversify their product range and expand their customer base – key elements in today’s foodservice market.

NAME YOUR NEW PRODUCT Mister Art is a Carpigiani machine that produces gelato and frozen pastry specialties and treats (such as zuccottos, gelato cakes, gelato on a stick and so on). Mister Art is equipped with a pasteurising tank with which you can prepare artisanal mixes using natural ingredi-

WHAT MAKES THE PRODUCT UNIQUE? Mister Art features a continuous artisanal production system. With an upper tank for pasteurising mixes and a cylinder below to freeze gelato, it combines a complete gelato production system in just one machine.

IS IT AVAILABLE NOW? The PT ClimatePlus is available now from Winterhalter Australia.

20

ents, while the display shows production progress and suggests when to add ingredients. The machine’s freezing cylinder produces gelato continuously: every time gelato is extracted, an equal amount of fresh mix is transferred from the pasteuriser into the cylinder, which, continuing the freezing cycle, is always ready with more product.

hospitality | October 2015

OnSolution’s Wireless Temperature Logger

With Mister Art it is simple and fast to make gelato pastry and other specialties. Thanks to specially designed accessories, such as nozzles coming in different shapes and sizes, and a specific freezing program, it is possible to fi ll treats non-stop, producing a large quantity of products in a short time. For example, fi lling cannoli, cups, tarts and moulds to produce cakes and make gelato on a stick – often a long, difficult task – becomes quick and easy.

WHAT SORT OF APPLICATIONS IS IT BEST SUITED TO? Mister Art is best suited to pastry shops, gelato shops and horeca businesses that want to expand their product range with gelato pastry, frozen pastry, gelato cakes or gelato on a stick.

IS IT AVAILABLE NOW? Mister Art is available through selected Carpigiani distributors.

Rest easy with OnSolution NAME YOUR NEW PRODUCT Wireless Temperature Logger WHAT NEED IS IT FILLING IN THE FOODSERVICE MARKET? Most hospitality businesses use potentially hazardous foods and they are expected to store and transport them below five degrees Celsius. To prove this, many rely on staff to manually record the temperature.

An automated system eliminates the human error and the temptation to cover up problems.

The next major risk is that manually checking temperatures is often too late. If the fridge has failed then the only option is to throw out the food. This is obviously a waste of money, but it also means that the business may be closed while new stock is sourced.

The best solution is to know as soon as a problem starts to occur.

With the wireless temperature loggers, notification is sent directly to the business operator’s phone as soon as the problem starts. This gives them plenty of time to react.

Often it is a simple matter of closing a door, but it may also require calling in a tradesperson.

WHAT MAKES THE PRODUCT UNIQUE? Temperature loggers have been around for many years, and wireless loggers have been available for most of this time, but the price has traditionally been prohibitive for small businesses. These wireless temperature loggers cost the same as a standard temperature logger but with all the benefits of being wireless.

WHAT BENEFITS WILL THE PRODUCT DELIVER TO FOODSERVICE OPERATORS? It will save time – there’s no need to manually record temperatures each day, meaning staff can focus on satisfying the customer.

It will also save money – as soon as a fridge fails the owner can be notified and can fi x the problem before stock needs to be thrown out. If the failure is for an extended period the owner has critical information on the duration of the failure and they can make a good decision on the quality of the food.

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kitchenequipment

Finally, it can save reputations – if there is a failure, the owner’s decision to keep or dispose of food directly impacts on the quality of the service they provide.

WHAT SORT OF BUSINESSES IS THE PRODUCT BEST SUITED TO? Any business that has fridges or freezers through the entire supply chain including restaurants, cafés or caterers.

IS IT AVAILABLE NOW? It is available now. Distributors can be found on our website, or it can be purchased online.

A coffee machine with a mind of its own NAME AND DESCRIBE YOUR NEW PRODUCT The WMF Espresso is the new hybrid espresso system from WMF (Germany) that combines the traditional group handle espresso machine with super automated technologies. While the operator still uses a portafilter, the grind, dose and tamp function is done automatically by the machine to create consistently excellent espresso. Add to this the technology of temperature control, steam/air mixing and self vortexing through the steam wand to guarantee a perfectly finished coffee.

WHAT NEED IS IT FILLING IN THE FOODSERVICE MARKET? Coffee has become one of the staples of the Australian foodservice industry, and as the market has grown so too have the tastes of discerning consumers. Mediocre coffee service is no longer an option and consumers have a pre-conception that automated coffee machines are somehow inferior. Furthermore, costs in training and staff retention have increased rapidly. The Espresso allows the operator to hire whoever they like and severely reduce training costs while serving consistent quality coffee. It achieves this by looking like a traditional espresso machine, but having those automated technologies hidden inside it. By looking the part, the theatre element of the barista stays intact. In fact all the operator is doing now is removing the

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portafilter and knocking out the spent coffee puck, and pouring the milk into the cup.

WHAT MAKES THE PRODUCT UNIQUE? It is the only true hybrid on the market. It controls and automates all the key parameters of espresso preparation. It grinds, doses and tamps the coffee automatically for an even quality extraction. It also achieves a quality extraction by overcoming the thermal stability issue that is rife within the automatic coffee machine industry.

Within a complicated moving environment it is difficult to control and maintain a stable temperature, but with the Espresso the extraction occurs in a sealed portafilter made of brass, the quality of extraction is unprecedented in the automation segment.

WHAT BENEFITS WILL THE PRODUCT DELIVER TO FOODSERVICE OPERATORS? 1. Reduced training costs. The Espresso reduces training significantly. The grind, dose and tamp process is still the part of espresso preparation that requires significant training, and if done incorrectly has a huge impact on quality.

2. A more consistent quality coffee. The system is self-aware and monitoring every cup it produces. If there is a requirement for major change it will alert the operator and visually instruct them on how to do so.

3. Increased output of product. By automating the process the Espresso machine reduces the average time of preparing a coffee by up to 15 seconds. This allows more coffees to be served during busy periods, which equals more revenue and happier customers.

WHAT SORT OF APPLICATIONS IS THE PRODUCT BEST SUITED TO? Any environment that an espresso service is required: cafes, hotels, high-end restaurants, clubs and other similar business models.

IS IT AVAILABLE NOW? Yes, it is available now, from a network of certified WMF sales agents in Australia and New Zealand.

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21

retainingstaff

Manpower, morale making money You might own the business, but youâ&#x20AC;&#x2122;re not the only one running it. Recognising and empowering the people on the front line will not only make them (and you!) feel all warm and fuzzy, itâ&#x20AC;&#x2122;ll help ensure the long term success of your foodservice operation.

Malcolm Richardson reports.

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retainingstaff

L

ooking at all the elements in your business today, can you pinpoint the one thing that can make or break your dream? Is it the bank, or the location? Is it the menu you serve, or the processes you undertake?

Simply put ... no.

Take a look around your building. Those people walking around doing the job are your biggest liability. But they’re also your biggest asset.

Most of us have had to make a choice at some point whether to keep someone or let them go, but when was the last time you really considered what it takes to retain your staff? Sure, a pay cheque goes a long way to helping achieve this, but it’s not always enough. Many of today’s most successful, loyal staff members are looking for more than just money.

People power Let me run you over a scenario I was involved in recently. A restaurant owner is invited to attend an awards night where they win Most Improved Venue of the Year in their area. The owner goes up and accepts the award and thanks everyone who voted and all the other competitors. Back at their venue, the staff watch briefly on the TV as they clean up from the night’s service. No mention in the speech of the staff who work 13+ hours a day, no mention of the sacrifices made by the ones who take the pay cheque home each week. How long do you think they are going to stay there?

I know what you are saying, I can hear you shouting at me from a mile away. But please stop and just hear me out. I have been on both sides of the pass and know how this plays out.

Most of my clients tell me “Staff don’t have the stresses of a business once they go home.

They don’t have the pressure of making better margins, they don’t have to consider the cost of goods and wastage in a service. When they go home to their families they can relax and watch a movie or go out for dinner and chill.”

Can they? Do they?

Recently I have been dealing with employees who can’t enjoy these simple things. Employees who go home and continue to worry about work.

Staff that have headaches worrying about all the things we do as managers or owners of businesses.

Why? Would you believe me if I told you they are worried about all of this because they are the ones who hold the ultimate responsibility for the success of your business? Let’s be honest. If a staff member isn’t producing a product to their best ability, it has an impact on the bottom line. To them, it is more than that. If they are not meeting the grade, they don’t have a bad month on the books. They lose their job, their income and unfortunately in our industry it can cost marriages and families.

Overkill, you say. I’m being dramatic!

Take a note of your thoughts of the past week.

How many times did you tear your chef up because of one or two failed dishes on the pass? When that busy Friday night service finished last week, did

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you stay until 1am doing dishes and pans or did you head home because your in-laws were coming for dinner? I do not for a second pretend that you haven’t done your hard yards to make it to where you are, but you didn’t do it on your own.

Make meetings work for you Looking after our prized staff and giving them reason to stay on is a ballet of emotion and ego.

Yes we could buy them a Ferrari and they would love us for life, but life only lasts a week or two when they are back on the pans. Think longer term. Think bigger ego, more emotion.

A simple shake up in the kitchen can do the trick. Before service one night, stop your staff and stand in a circle. Start a trend. Say what you are going to do tonight. “Tonight I am going to sell 100 cocktails and not spill a shot, and if I do I will lick it off the bar!” Watch the room explode with laughter. Encourage your chef or manager

“Yes we could buy them a Ferrari and they would love us for life, but life only lasts a week or two when they are back on the pans.” to do the next one. Watch it get around. This creates a bit of banter and helps put smiles on faces.

It also shows them you’re human.

If this doesn’t sound like you, at the end of the night order a pizza or two and have them delivered to the kitchen with some drinks. Say thanks! Let them have a slice or two during shut down and clean up. Try doing it while resisting the urge to have them sign out on a break. Five minutes is all it takes and once they are happy and fresh, you will get those minutes back in efficiency in no time.

Another tool I use is the weekly staff meeting.

These are important for obvious reasons, but they also help to create the strength and happiness you need for your venue to succeed. A few simple thing can make these staff meetings invaluable to your business’ success: • Bring food. Staff will be amazed and grateful if you turn up to the weekly staff meeting with a box of donuts, or a few pizzas. It shows them you are thinking of them, and that you are focusing on making them happy.

• Have a weekly meeting at another venue, maybe even at a competitor. Have all the staff

meet you there for coffee and cake (on you, of course). This not only makes them feel good, it helps to show them what the competition is doing, and you can talk about it right there.

• Don’t single out negative issues during the meeting. Talk it through one-on-one with relevant staff members before the meeting and spin it positively. “Last Monday’s service was a nightmare but we have some great ideas that have come out of it.” A positive spin alerts them that there was something wrong, but it’s in the past and you are focusing on how to move forward.

And I leave the most important to last.

Never, never, never lose your cool. If there is a staff problem, bring it up in private. Going into a kitchen and screaming at someone about a problem is not the way to get it fi xed. Even in private, write down your issues and speak to them like a person, not an enemy. So many times I see chefs, owners or managers screaming and yelling at staff for the smallest of things. What this ultimately does is: 1. Break the spirit and focus of whoever you yell at 2. Show the other staff you can’t act professionally, and 3. Have your guests asking wait staff what the hell is going on back there.

Acting like an adult and remaining professional will show your staff that you respect them and their work. When you look at them, you should always look back at yourself in days gone, when you had to scrub pots or serve 200 covers. We were all there once.

Pay by the book I also briefly want to mention, without causing a riot, the subject of pay. Regardless of what is going on with the government, what the other venues are doing or even what your personal beliefs are, make sure you pay your people properly. Being a business owner, I more than recognise the impact wage rates and penalties have on a successful venue. I too have looked at the balance sheet after a public holiday and asked why?! But here is the thing: besides it being the law, your staff have a right to be paid correctly. Ensuring their wages and penalties are appropriate will keep you on the right side of the law, but more than that, it will show your staff that you appreciate them. Employers who miss this find themselves dealing with staff that don’t care about the job. For every five staff members who don’t get paid properly, four of them are looking for a new job already. The staff on the other side of town who get the right payslip are looking for a new menu idea, or the next big drawcard.

If you have great staff, make sure they know you love them. Otherwise you’d better buy some non-slip shoes; the scullery floor can get very slippery at 1am.

Malcolm Richardson is a senior consultant at Hospitality Consultants Australia.

hospitality | October 2015

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managementcomment

Marketer’s best friend Are you a dog or a cat person? Well, if you’re a café or restaurant operator, your answer should be ‘both’.

There’s a lot to gain from telling your customers that you love their furry friends, Ken Burgin reports.

Merivale’s Coogee Pavilion makes dogs feel at home too.

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ocial media experts know that the ‘3 Fs’ are winners for creating popular content: food, fashion and fur.

Food we know all about, fashion is at our retail neighbours, and fur – that’s cats and dogs. Everyone’s best friends. But hang on, aren’t animals in cafes and restaurants a health hazard, and something we could be fi ned for? (Fellow Hospitality columnist Tony Berry alluded to this in one of his recent scribes, check out the website to hear his thoughts).

In France, Italy and Germany well-behaved pooches are allowed into restaurants, and in the USA they have dogs flying on planes in the main cabin. Closer to home, we have cat cafes in Melbourne and Sydney (the cats are in a separate visiting room), and at Cafe Bones in a Sydney park, your little darling can enjoy a pupaccino. Heck, you can even buy ‘pupcakes’ to keep them from being jealous of the muffi n you’re enjoying!

So if there’s so much enthusiasm and emotion around dogs and cats, how can restaurants and cafes capi-

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talise on it in their marketing? Let’s count the ways...

1. Support your local shelter. You might be helping them with a fundraising event, or do something like the Tradies Club in Gymea – they regularly feature animals at the local pound on their Facebook page. Who can resist these loveable orphans, with their big eyes? Get onto the email list of your local organisation – you’ll receive lots of content for a regular social media post.

2. Remind people about seeing-eye dogs. Legally you’re obliged to allow them in your restaurant, but take it further. Search YouTube for ‘guide dogs for the blind’ and you’ll fi nd dozens of videos that show them being trained and helping the blind be more mobile.

Nice content to add to Facebook for some community interest.

3. Feature customers and their pets. Popular cafe West Juliett in Sydney’s inner suburb of Marrickville puts photos on Facebook of pets visiting with their owners.

They add the hashtag #dogsofwestjuliett so you can see the dozens

of furry visitors show Vicar of Dibthey’ve had over the ley. The Feast of St last few years.

Francis of Assisi on 4 Ken Burgin 4. Put out the water October often has anibowls, and add hooks to mals being blessed at local an outside wall or post. Thought- Catholic churches – he is their paful touches like this are appreciated tron saint. by owners who want a coffee and 7. Capture special moments. a catch-up, knowing Fido is being There are dog and cat shows in cared for. local halls, and some wonderful 5. Feature staff and their pets. dog-training scenes in your local Dave the chef and his new Staf- park. In Centennial Park near where fordshire Terrier pup, Sam the I live, every week the dog training barista and her two Burmese cats area is a circus of devoted ‘parents’ or that slightly eccentric staff teaching their dogs to sit, stand and member with a tank full of trop- run around in circles. Take photos ical fi sh. Ask them for pictures to and share this little corner of eccenshare on Facebook or your blog tric devotion. There’s even a pro– you’re unlikely to have a prob- gram called Living Ruff, run by the lem with reluctant photographers. RSPCA for homeless pets and their Make these part of your regular people to help them remain togeth‘interesting staff’ feature on social er while they get back on their feet, media – also show us staff and and to be as healthy and happy as their (hot, crazy) cars, staff and they can be. their holiday snaps, and staff in Now it’s time for full disclosure: their favourite team’s colours.

I’m a dog person and still remember 6. Share the news about pet our family’s fox terrier, Mike – he events in your area. Some churches could escape over a six foot paling do a ‘blessing of the animals’, just fence and outrun most cars on the like the Rev Geraldine did in the TV road. A legend!

hospitality | October 2015

25

managementcomment

The Grand Final gaffe Adding insult to injury, the Victorian government’s decision to introduce yet another public holiday has done foodservice operators no favours, writes Tony Berry.

T

HAT is exactly what was needed. The stock market has been sliding downwards faster than toboggans at Thredbo. Mining and manufacturing are struggling in the face of falling prices and profits. And the Aussie dollar will soon rank on a par with Monopoly money.

It was in the face of such dire conditions that the keen brains and deep thinkers who control the daily lives – and purse strings – of the unfortunate residents of Victoria decided to add yet another public holiday to an already overcrowded list.

And for what? Not to celebrate an actual event scheduled for this day of public rest and recreation.

But for the day before.

Rather than apply their minds and resources to sorting out the state’s myriad problems, the regulators decided they would win more hearts and minds by providing yet one more break from the ardours of the daily grind – or, rather, enable the many who have to, or choose to, work on regardless to earn double what they would normally be paid.

Yes, Thank God It’s Friday. So much better for the rank and file of the workforce. In this lotus-eating land of the five day, nine to five week many more make a pretence of being gainfully employed on a Friday than

26

hospitality | October 2015

would be the case on the actual day of the Grand Final, which is already widely treated as an acceptable excuse for downing tools.

According to Small Business Minister Philip Dalidakis, “Grand Final Friday presents itself as a great opportunity to celebrate Australia’s national game and spend more time with our family, friends and loved ones.” Which is a nonsense on so many counts, apart from the basic mistruth of the game’s elevated status when compared with other sports.

How many up and down this wide brown land will actually use this added public holiday to “celebrate” this so-called national game?

More likely they will be rubbing their hands with more glee than Shylock gazing into a butcher’s window as they contemplate the unjustifiable extra payment their employers will be compelled to make.

Meanwhile the entire hospitality industry reels from yet another blow to its bottom line as it wonders how a person with a title suggesting he has the welfare of small business at heart can sincerely believe in making such an idiotic decision.

To rub salt into an already painful wound, the man’s boss, Premier Daniel Andrews, came up with the even more ridiculous (and blindingly obvious) comment that businesses

were opposing pubBut as it’s a hollic holidays because iday – a day of recthey didn’t want penreation, fun, relaxTony Berry alty rates. Doh! Really? ation and all the other Has he not considered pleasures upon which our why they don’t want yet one more industry depends and thrives – it occasion on which penalty rates will mean open, not closed, doors apply? Especially when the reason for hotels, restaurants, cafes, bars for this added impost does not even and nightclubs. And a massive great occur on the day in question. Next and unjustifiable chunk added to thing, Messrs Dalidakis and An- their wage bill. drews will be declaring 25 January Like a hotelier of my acquaintas an Australia Day holiday and ance who has to pay $40 an hour moving Anzac Day to 26 April, or to a dishwasher who has to be whatever date that takes their fan- classifi ed as a kitchen hand and cy. There will be statewide holidays yet refuses to undertake “extra” for the Formula One grand prix, tasks such as basic salad, vegie the Stawell Gift and the fi nal of the and dessert preparation. trugo (yes, it exists) championships.

One answer is to shift the loading Heaven help us, but Victoria al- on to customers’ bills. Can’t you just ready seems to think it’s a matter of hear the vociferous complaints that international pride and honour that would bring? The alternative is to the fi rst Tuesday in November, and join everyone else and simply close several days beforehand, brings the down for the day. Back to the 50s state to a standstill for a horse race. everyone and see how you like that.

True to form, the Australian Either way, we might at last get Industry Group condemned ‘Foot- some wider community understandball Friday’. AIG Victoria director ing of why, in this 24/7 world, penTim Piper declared it bad news for alty rates have become an anachrothe state and produced numerous nism bordering on insanity. figures to amply prove his point, So moving forward, mark 2 Ocmostly based on the number of tober down as Foolish Friday, Fatubusinesses that will close on the ous Friday, Lunatic Friday, Crackday with consequent loss of pro- pot Friday … anything but Grand duction and revenue while still be- Final Friday. There’s nothing grand ing slugged for wages. about such ill-thought decisions.

hospitalitymagazine.com.au

industryobserver

The problem with portions In a market where diners vote with their feet, how can foodservice operators address portion sizes without patrons feeling like they’re being jipped? Industry Observer searches for the answer.

T

he other night, my family and I sat down for a meal in a country pub. This one happened to be in Victoria, but could have been anywhere that meals are served into hospitality’s middle ground. Not one of us at the table could fi nish our meal – they were huge – and it got me thinking.

How do we manage portion sizes in such a way that ‘generosity’ is still obvious and welcomed, but ‘abundance’, and its near neighbour gluttony, are kept in check? And if you think that the answer rests in just serving smaller meals, then think again, as the chatter among the locals will kill off a business in no time if the balance is not right.

Personally, I blame the early Americans who changed much of the ‘traditional’ plating methods and replaced them with central dishes, piled high and accompanied with the instruction to ‘take some and pass it on’. This was actually called ‘American service’ when I studied hospitality, but now we call it ‘share plates’. But the share plate is not the problem; it’s the desire to have more than we need. To the Americans of the time, it reflected the abundance of produce and

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wealth in this new land, often far removed from the poverty stricken homeland that they migrated from.

For my family, there was no need for the parma at the pub to be bigger than my outstretched hand, nor was there a need for a 500g steak to be washed down with beer by the pint, but it is what many desire.

And not only is it a massive waste of resources; it’s killing us.

Former New York City mayor, Michael Bloomberg, tried to limit the size of the soft drinks offered in ‘up-sized’ meals (that have upsized many of us) and was howled down by a rampant group of consumers demanding to have the right to get as much soft drink as they wanted. They were well supported by the fast food chains and soft drink makers in their endeavour – and they succeeded. Sensible does not always win. Wants are triumphing over needs. Mayor Bloomberg recognised the destructive path that we (predominantly the wealthy western world) are heading toward. Diabetes’ cost to the world last year was in excess of $550 billion and it is rapidly rising.

In people numbers, it would be the fi fth largest country on earth. We

are eating and drinking ourselves to death.

We need to make a change, but how? In my formative years, menus were designed so that the punters should be able to consume three courses (and were portioned accordingly), but the food world has evolved, with many fi ne diners heading to multiple small courses (of morsels – thanks El Bulli) and degustation options, while the lower to middle rungs are stuck in the ‘bulk is better’ mentality. Much of the rise in Asian food choices has been around the abundance shown at the table and deemed as good value for money. In times where discretionary spend is tight and house prices are ridiculous, the challenge is how to manage this value perception – it can’t continue to be by just selling bigger portions.

Education has a central part to play in how the industry manages this challenge – it’s a super competitive space and customers loathe being ‘told’ what’s best for them.

If they feel you are preaching, then they’ll find a new place – and this goes back to my original dinner at the ‘local’ pub. If you are the trendsetting establishment that works

toward putting a better quality offering on the plate that does not provide the ‘volume’ of food expected, then the customers will likely punish you on social media and vote with their feet. It’s a really vicious cycle.

Stephanie Alexander’s Kitchen Garden program is showing kids how to grow their food, but do we have enough focus on how much of it is reasonable to consume? Also, we legislate that fast food chains must advertise their kilojoules for each item, but restaurants can serve anything and not be accountable?

The really tough part is that I can’t really see a solution to this dilemma at all. It would take a combination of a determined group of establishments to be able to present a sensible menu, together with assistance from food manufacturers and wholesalers in order to make, produce and deliver sensible portions for the customer. And then we’d need to hope for a coherent communication strategy that clearly and effectively articulates the features and benefits to all affected by the change. There are so many moving parts in this chain of events that it is almost doomed before it begins, but we have to start somewhere.

hospitality | October 2015

27

pointofsale

ImPOS improves business insights with new deals

I

t’s been a big few months for point of sale provider, ImPOS, signing off on a number of parterships which have the potential to drastically improve business insights for foodservice operators.

In September, the company announced it had partnered with webbased operational management provider, Cooking the Books, enabling the two businesses to better help operators track stock levels, manage food pricing and enable electronic ordering and invoicing.

“ImPOS will monitor the venue’s actual sales through its point of sale system and Cooking the Books will track stock levels from the kitchen,” says Sean O’Meara, founder and managing director of ImPOS. “This will enable business own-

ers and managers to understand the theoretical cost of goods versus actual costs, hence providing a more accurate record of the running cost of goods. In the long run it will help them make better fi nancial decisions around stock management.”

Following on from the announcement of their partnership in 2014, ImPOS and restaurant reservation platform, Dimmi, recently revealed a new product enhancement, allowing itemised bills to be fed directly from the POS system to Dimmi’s reservation system, meaning operators can build better diner profi les by getting a clearer understanding of individual diner preferences.

Dimmi’s CEO and founder, Stevan Premutico said that the new feature will allow restaurants to be more

efficient and thorough with regular clientele, resulting in better service and improved guest recognition.

“For too long restaurateurs have been using pen and paper diaries, notepads, or their memory to remember what their biggest corporate spender likes to eat or drink.

With the new itemised bill feature every item that someone orders can be recorded. It makes life a whole lot easier,” he said.

ImPOS’ third deal for the month of September was with cloud-based work scheduling platform, Deputy.

The partnership will give ImPOS’ clients access to Deputy’s work scheduling, timesheet management and employee communication tools.

This means ImPOS clients will be able to optimise staffi ng and

manage wage costs more efficiently, and will help business owners and managers develop long term planning strategies around roster management, O’Meara said.

“Business owners and venue managers have the ability to schedule employees based on sales forecasts; to optimise staffi ng, minimise wage costs and maximise efficiency benefits through better staff management and communication.

“They can also automatically assess employee pay based on the appropriate rates and hours logged via ImPOS. Employees will also benefit from the tasking feature, which will help them understand what their manager expects them to do each shift to stay on top of priorities,” he said.

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1. Bulla launches Gastronorm range Bulla Family Dairy has launched Bulla Gastronorm, designed to create more efficiency and ease, and less waste in commercial kitchens. Bulla Gastronorm has form cut bain-marie style packaging that is convenient, stackable and fit-for-service.

The Bulla Gastronorm range is available in six varieties: Premium Sour Cream, Light Sour Cream, Crème Fraiche and Dollop Thick Cream in 1.5L tubs while Natural Pot Set Yoghurt and Greek Style Yoghurt come in 1.4L tubs. www.bullafoodservice.com.au

2. Capi’s new flavours Capi has extended its range of premium mixers with the launch of the Capi CF Selection, available in bars and liquor outlets from this month. The first three flavours are Flamin’ Ginger Beer (ginger, chilli and capsicum extracts), Dry Tonic and The

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Sicilian (a bitter blood orange base, blended with citrus oils and cinnamon bark), however the range is seasonal and made in small batch quantities. www.capi.com.au

3. Where function meets art The MIYABI 5000DP damask knife is the result of a special treatment whereby the 64 layers of steel that surround the hard core of the blade are rolled and folded to create the unique and individual ‘damask flower’ pattern. The traditional D-shape of the Miyabi 5000DP damask knife handle guarantees hours of fatigue-free work. The range includes the 9cm Kudamono vegetable knife, a 16cm Chutoh utility knife and a 24cm Sujihiki slicer knife. www.cg.dksh.com.au

4. Summer’s calling Seasonal release beers are now a permanent fi xture on the Little Creatures calendar, allowing its

brewers to experiment with new styles. The latest release is the Dog Days Summer Beer. It will be available from this month for a limited time over the summer months, or until stock runs out.

Dog Days has bright, citrusy, juicy-fruit hop fl avours which marry with the wheat malt. In terms of bitterness, Dog Days is firm, but not so intense that it overwhelms the light wheat character. facebook.com/littlecreaturesbrewing

5. New range from Electrolux Professional Electrolux Professional’s Food Preparation equipment range combines quality manufacturing with practical features designed for everyday commercial use.

The range features high speed motors and durable blades designed for heavy duty use.

Unique to the Electrolux range, most of the machine parts in contact with food can also be

easily disassembled and are dishwasher safe. The range can cater to any kitchen’s mise en place activities, including vegetable and fruit slicers for precise cutting, peeling, washing and drying, mixers for fast blending, kneading and whipping plus food processors for mincing, chopping, creating mousses, creams and pastries. professional.electrolux.com.au

6. The Clipp of a button Clipp, a restaurant payment app, is launching a new feature called Dash, allowing businesses to promote food and drink deals in real time. The new in-app feature will give users last minute, location based deals on food and drink in real time, with savings of up to 40 percent. The deals are available on a first come, first served basis and are pushed out to customers in the venue’s area using geo-targeting. http://clipp.co/

hospitality | October 2015

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eventscalendar

hospitalitydiary OCTOBER 30-31, Fine Spirit Expo – Gin & Vodka The Fine Spirit Expo – Gin & Vodka will be held at Sydney’s Rydges Hotel in World Square and will showcase both Australian and international liquor brands. Producers and brand owners will show the best ways to enjoy their gin and vodka – from chilled to in cocktails and paired with food. In the Gin & Vodka Mixology Masterclasses, specialist bartenders will demonstrate the art of making cocktails that showcase the gins and vodkas on offer. The gin and vodka on tasting will be available for sale, together with a range of specialist glassware and cocktail equipment. www.finespiritexpo.com.au

NOVEMBER 6-8 November, Vino Paradiso 2015 Relocating in 2015 to The Rocks in Sydney, the event will host 80,000+ visitors and 130 food, wine, beer and cider stalls from regions across Australia.

Vino Paradiso will be themed by region, and comprise 30 of Australia’s most iconic wine regions. Festival highlights include The Great Wall of Wine, a visually

striking treasury of the wines on offer; Grape Crushing, taking place in giant, purpose-built oak barrels; and Wine & Food Masterclasses which provide visitors with the ability to master various aspects of wine, beer, cider, spirits and food. Exhibitors at the event include Peter Lehmann Wines, Audrey Wilkinson, Howard Park, Pipers Brook, Hope Estate, Eden Road, Hunter Valley Cheese Factory and The Bundaberg Distillatorium. http://vinoparadiso.com.au/ 13-15, Wine Island festival For the first time ever, Clark Island on Sydney Harbour will be transformed into a wine lovers’ paradise for the inaugural Wine Island festival. The three day festival will feature a crew of Australia’s most exciting winemakers, sommeliers and chefs who will showcase their best food and wine through cellar door experiences, gourmet food huts, the VIP Island Bar and complimentary masterclasses hosted by Wine Australia. Guests will be transported via vintage ferries from three central Sydney wharves, where they’ll have access to over 100 new wave and traditional wines from Australia and

New Zealand. This includes Koonara Wines (SA), Mr Riggs (SA), The Lane (SA), Olivers Taranga (SA), All Saints Estate (VIC), Voyager Estate (WA), Mt Difficulty (NZ) and Clark Estate (NZ), as well as Sydney boutique brewers, Young Henrys showcasing beer, cider and gin. www.wineisland.com.au 20-22, Margaret River Gourmet Escape Marco Pierre White will be attending this event, designed to highlight the best of Western Australia and the Margaret River wine region through a full program of events hosted by over 40 of the world’s leading food and wine personalities. During the festival, White will engage with the festival’s audience while showcasing quintessential produce and wine from the south west.

One of the most anticipated events of the festival will see White host a Q&A over dinner at the Vasse Felix winery together with chefs Jock Zonfrillo, Richard Tuner and Patrick Spencer. White will be joined by an impressive list of local and international chefs as well as food and wine personalities. www.gourmetescape.com.au

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