78 AUTUMN
2018
NEW FROM
140G NATURAL HOKI FILLETS CRISPY BATTERED OR CRUNCHY CRUMBED SEE PAGE 12 FOR DETAILS
B E E R B AT T E R E D SPIRAL CUT CHUNKY CHIPS
www.simplotfoodservice.com.au
78 AUTUMN
2018
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#FOODPORN
ON THE SCENE IN 2018
THE I M P O R TA N C E OF STREET APPEAL
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INTERVIEW: LO N G YA R D H OT E L , TA M W O R T H
A SECOND CHANCE FOR FOOD
SOFT DRINK SALES IN DECLINE
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BREWERS BITE B A C K AT N E W B E E R TA X PROPOSAL
RECIPE IDEAS
W H AT I S THE RULE ON WOOD?
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(｡◕‿◕｡)
(▰˘◡˘▰)
With 5 million monthly active Australian users on Instagram, it’s impossible to traverse the depths of the platform without being drawn into the alluring and abundant world of
#foodporn (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧ Many of us who document our fare online are amateurs, utilising the plethora of Instagram filters to adjust the brightness, colour, contrast and saturation of our meals. But there also exists a considerable, and indeed profitable, chunk of professional food bloggers and eateries, whose sophisticated food styling sets the benchmark for what trends in the “real world”.
CONT’D →
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→ CONT’D
_social media, Patissez in Canberra, spawned a new era in thickshake execution with their extravagant FreakShakes™ The creators started the trend by taking their elaborate creations very seriously, noting that
_food fomo &
_the resurgence of meal sha
“It’s not about buying a myriad of sweets and
shoving it in to the top of a mason jar... Every element must work together and complement each other to bring a complete flavour experience.”
What sets the Patissez FreakShakes™ apart from the many competitors they’ve created through savvy social media marketing though, is their bespoke nature. The process begins in the Patissez bakery where each ingredient is carefully selected then constructed into the pièce de résistance of the final product.
It’s not just fast food that’s making our mouths water and
A similar phenomenon is evident in the modern
bringing us together in shared communion either. According
execution of the humble burger. Towers of meats
to Shortstack, the top 100 tags that dominated Instafeeds in
stacked ponderously high and dripping with a
2017 included #sweet #instafood #yummy #foodporn – and
variety of artisan sauces, placed between either
#healthy, which indicates that what many projected was the
charcoal black or brioche-style buns flood
“green smoothie” trend in the
Instagram feeds, enticing users and causing
world of food, is rather a
@cacaonuts, @Talinegabriel @funkyforestfood Australian
serious FOMO. Reflecting the American-style
lifestyle shift towards a more
Instagram accounts are amongst the accounts whose flat laid
eatery trend in the world of bricks and mortar
nutritious and simultaneously
presentations of plant based ingredients, rich with the reds of
are the countless burger institutions that have
susustainable way of existing,
berries, deep with the dark hues of cacao and coloured by
popped up over cities across Australia.
and it’s here to stay.
multitudes of green leafy vegetables, attract hundreds of thousands of followers. Images are often coupled with recipes, offering followers something tangible to take away - delectable smoothies packed with fruits and vegetables, raw cakes using coconut or cashew in the place of dairy, bright Buddha bowls, raw spring rolls, and plenty of other tantalising treats, tease the eyes enough to make mouths water and enough to ensure a screengrab of the methodology for later use.
( ◕◞ε◟◕`)
The 2016 Sensis Report confirmed that smartphones are the preferred device for social networking – the ease at which consumers can whip out their phone to “meal share” virtually anywhere in the world means that desktops are largely becoming obsolete to the everyday user. The communities of followers that influential Instagram accounts generate are highly engaged. With the platform and with each other – indeed real life friendships and partnerships have been forged through the platform.
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aring
ヽ(´∇｀ )ノ
(≧◡≦)
This togetherness is what human beings have
Through the rise of social media and the
evolved to thrive off. In a breakthrough study
inevitable flow on of easier access to global styles
from Stanford University School of Medicine,
of eating, there’s been a notable shift in younger
researchers discovered that oxytocin, often
generation foodies this corner of the world
referred to as the “love chemical”, is actually
adapting this banquet-style concept of dining,
involved in a vast range of social connections –
forgoing the popular three course meal and
even more than previously thought. Oxytocin is
getting back to the roots of food – communally
released through any type of social connectivity,
enjoyed. Thanks to social media, taking the time
which was at one time crucial to our survival.
to not only enjoy but to also document the
Today, it still triggers the release of serotonin our
meals we eat, amongst a community that is
“happy chemical”, when we reach out to each
essentially “sharing” it with us, is a cathartic
other. In a chain reaction, serotonin activates the
comfort, almost as nourishing as the food itself.
reward centre of our nucleus accumbens actually needs to thrive) – to feel happy. And
geo-targeting, tagging and checking in, the
this is where Instagram gets it so right.
platform acts as a vessel in which anyone can
Posting food on social media brings people
enjoy and “share” in the occasion of food with
together, which makes us happy and satisfies our
friends and family. Food is after all, what brings
biology. Indeed, we have all experienced feelings
people together.
of deprivation when we’re not an active food
It always has. From Qesem Cave near Tel Aviv
participant, also known as FOMO.
where evidence 300,000-year-old hearth, where
For Mediterranean, Middle Eastern and Asian
diners are believed to have gathered to eat meals
cultures FOMO has been easily mitigated
together in ancient times, to the biblical era of
through sharing plates. Communal feasting is
“breaking bread together,” food has long been a
the way we’ve always eaten.
φ007821
Through the features Instagram offers like
&PL08
resulting in what everyone seeks to achieve (and
central part of the human story, playing a key role in the forming of friendships, camaraderie and important milestones.
7
Perfect Italiano TM
K
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LONGYARD executive chef
DREW HOLGATE
H OW D I D YO U G E T S TA R T E D I N
W H AT ’ S B E E N YO U R B E S T
W H AT I S T H E H I G H P O I N T F O R
T HE I N DUST RY ?
DI N I NG EX PE R IE NCE?
T H E L O N G YA R D T H I S Y E A R ?
I started washing dishes at a young age and
Ivy in Sydney with really fresh produce and
Well it would have to be the Country Music
then moved to my apprenticeship and never
wonderful service. It was a really good
Festival and The Landmark Horse Sales which
looked back.
experience from start to finish.
runs from the end of January until early
W H E R E H AV E Y O U WO R K E D ?
W H AT D O YO U E N J OY O U T S I D E
we open for Breakfast, Lunch and Dinner. On
I have stayed true to the country moving
THE KITCHEN?
average we prepare 1800 meals a day for 10
around North Western NSW and then finally
My wife and two beautiful children, they
days straight, going through 20-25 cartons of
to Tamworth.
balance my hectic life out well.
Edgell Supacrunch chips a day! Then when you
February! During the Country Music Festival
think it’s all over we start into Landmark which W H O H AV E B E E N Y O U R M O S T
W H AT ’ S B E E N YO U R B I G G E S T
is the Premium Horse sales event. People attend
FA M O U S C U S T O M E R S ?
PROFESSIONAL ACHIEVEMENT?
this event from all across Australia in order to
I have cooked for Sydney Swans great Tony
Definitely taking over as Exec Chef for The Pub
buy a Draught Horse. We do just as many
Lockett, Jimeoin and a huge list of Aussie
Group and successfully maintaining a kitchen
meals a day as Country Music but from 6pm
Country Music stars.
like the Longyard.
until 11pm each night.
10
HOTEL T A M W O R T H ,
N S W
C ONVENIENT LY LOCATED IN A GROWING A R EA OF TA M WO RTH A ND A D JAC ENT TO T HE AUST R A LIA N EQUINE AND LIVESTOC K EVENT S C E NTRE A ND TA MWOR T H R EGIONAL ENT ER TA INMENT A ND C ONFER ENC E C ENT R E, TH E LONGYA R D P R ID ES IT SEL F O N BEING A FA MILY FR IENDLY VENUE. T HEY OFFER A N EXC ELLENT MENU WIT H EVER - C HA NGING DA ILY SP EC IA LS P R EPA R ED BY A TA LENT ED T EA M OF C H EF S.
W H AT ’ S B E E N Y O U R B I G G E S T PROF E S SIONA L BLU N DE R? I think I took over my first kitchen too early without learning more from other chefs. W H AT ’ S YO U R FAVO U R I T E R E C I P E AT T H E M O M E N T ?
W H AT ’ S YO U R S E C R E T T O
W H E R E D O YO U T H I N K I T ’ S
Would have to be our Longyard Steaks served
SUCCE S S?
GOI NG I N T HE N EX T 5 Y E A R S?
with Edgell Supercrunch Chips and I&J Crispy
Keep learning as much as you can, do lots of
Definitely more healthy eating options and
Battered Hoki.
reading and keeping up with all the current trends.
good pub food making a great comeback.
W H AT ’ S T H E M O S T I M P O R TA N T
W H AT D O T H I N K A B O U T T H E
A N Y A DV I C E F O R U P A N D
T H I N G I N YO U R K I T C H E N ?
S TAT E O F T H E I N D U S T R Y ?
COMI NG CHE F S?
Always the staff. In a venue like ours great staff
I think the food is in a really good place at the
Work hard, stay focussed and grounded. Keep
are always needed. Every day with my chefs is a
moment, I worry about the staff shortage.
learning everything you can and don’t be afraid
funny day.
to try things in the kitchen.
11
Crumbed & Battered
HOKI Fillets
Battered CRISPY
HOK I
Simplot Code
12139
Packaging
3.08kg 22 × 140g † natur al fillets † As product is a natural fillet, portion weight and size may vary slightly.
Preparation deep fry - 180°c for 7-8 mins (Cook from frozen) combi oven - 190°c for 17 mins (Cook from frozen)
THE PERFECT COMBINATION
Wild, NZ ocean caught natural skinless fillets paired with a golden crispy batter or a delicious crunchy crumb
MADE FROM SCRATCH APPEARANCE
Hand cut natural fillets, hand dipped in batter or coated in a freshly made breadcrumb
PREMIUM QUALITY
Premium coated fillets with no added artificial flavours, colours or preservatives
From an MSC certified sustainable fishery. www.msc.org
Crumbed CRUNCHY
CENTRE OF PLATE OFFER Ideal fillet size, perfect served with a side
NO WASTE
Portion controlled, consistent premium quality and 18 month frozen shelf life
LABOUR SAVING
Cook from frozen, no preparation required
CONVENIENT CARTON SIZE
Ideal for customers with limited frozen storage ® Trademark used under licence by Simplot Australa Pty Ltd
HOK I
Simplot Code
1213 8
Packaging
3.08kg 22 × 140g † natur al fillets † As product is a natural fillet, portion weight and size may vary slightly.
Preparation deep fry - 180°c for 5-6 mins
(Cook from frozen)
RVICE
fessionals
brewers bite b ack at
new
beer
ta x
proposal A bid to increase tax on beer sold in Australia to
beer in the world. Then we pay a further 10 per
of full-strength beer, $15.08 of that price is tax.
discourage consumption has been labelled
cent in GST on top of that. Last year, taxes on
It means the single most expensive ingredient in
“misguided, lazy and flawed” by brewers.
beer drinkers alone netted the Australian
beer is Australian Government tax. Tax
In early January 2018 the Foundation for
Government almost $2.4 billion.”
accounts for almost one-third (31 per cent) of
Alcohol Research and Education made a
Heffernan said 2014 University of Adelaide
the total price of a carton of full-strength beer.”
submission to the Australian Federal
research showed that beer sold in Australia is
Heffernan said that exercise on beer in Australia
Government calling for alcohol tax to increase,
taxed at more than twice the OECD average.
is also automatically increased by the Australian
including making sure draught beer is taxed at
“Comparing our $0.58 excise on the $2.00
Federal Government every six months.
the same rate as packaged beer.
wholesale pre-tax beer price, Australians pay
“Calls for higher taxes or minimum floor prices
Brewers Association of Australia Chief
over seven times more than Argentina, Belgium,
on beer are misguided,” Heffernan commented.
Executive Officer, Brett Heffernan, has however
Chile and Poland ($0.08); over six times more
“Firstly, when it comes to cheap alcohol
dismissed the proposal, saying beer in Australia
than Austria, Hungary, the Netherlands and
products, beer is not one of them.
is already pricy enough.
South Africa ($0.09); almost five times more
“Secondly, price is not a pressure point for those
“Any Aussie venturing overseas who has slicked
than Italy and Greece ($0.12); double the beer
who misuse alcohol. It’s lazy and flawed
their thirst with a cleansing ale knows we pay a
excise paid in the US ($0.29) and almost double
policy… it penalises the vast majority who drink
premium for beer in Australia,” Heffernan said.
that of New Zealand ($0.33),” Heffernan stated.
responsibly while doing nothing for those few at
“Australians pay amongst the highest excise on
“Of the $47.99 retail price of a typical 24-carton
risk of harm.”
15
T H E
Taco’s are still popular everywhere but the
but if you really want to be up front with the
shells are changing, move over hard and soft
trend – go purple! You also can’t go wrong
tortillas here comes lettuce, seaweed,
adding saffron to anything.
grain-free and paleo.
CONSCIENTIOUS CONSUMERS
T H AT ’ S S O L A S T Y E A R B U T. . .
2
Matcha and turmeric are not going away yet
CACTUS WAT E R
A
CCORDING TO NUMEROUS SOURCES THE FOLLOWING ARE MEANT TO BE TRENDING IN THE YEAR AHEAD. SO IF BEING ON TREND IS I M P O R TA N T TO YO U R BUSINESS THESE MAY HELP BRING CUSTOMERS IN YOUR DOOR, THOUGH WITHOUT A CRYSTAL BALL THERE ARE NO GUARANTEES!
I N
SUPER POWDE RS
S C E N E
TA C O S WITH A TWIST
O N
Kale, chia and poke bowls are so last year but
Look out coconut water, cactus water is here!
Apparently more and more of us are “self-care
that doesn’t mean they won’t still appear. Edible
Also known as nopales or prickly pear juice, it
aware.” To keep your customers interested in
petals are in so add them to your salads or infuse
contains 24 antioxidants, vitamins, minerals
your menu include where your produce is
them into drinks and snacks. Lavender, rose,
and electrolytes. Having less sugar than
sourced, talk about fair trade certification,
elderflower and hibiscus are here for a bit longer!
coconut water but appears sweeter it is the all
animal welfare, sustainability, wild caught,
round win-win drink. Read up on all the
GMO free… You get the gist.
health benefits – there are many.
18
KAY CAFARELLA FOOD FOR THOUGHT CULINARY TEAM
ROLLED ICE CREAM
GOCHUJANG
ETHNIC B R E A K FA ST S
O18
AUTHOR
Australians have a love affair with breakfast
Add another chilli sauce to the table, sriracha
For the dessert menu just make sure rolled ice
and this won’t change in the years ahead but
is a bit ho hum - people are reaching for
cream is on it. The Thai inspired rage is taking
customers are interested in trying ethnic
gochujang.
off here.
BOOZE FREE B EVE R AG E S
FUNGI AND PEPPERCORN
V E G E TA B L E PROTEIN
breakfasts.
Nothing new about this topic and I’m not sure
Funky fungi and peppercorn varietals –
Believe it or not booze free beverages and
what more can be said about it but apparently
specific varieties of mushrooms and
mocktails are trending with the health
lots of consumers are still interested. Make a
peppercorns will be appearing on menus.
conscious younger generation, less sugar and
burger out of anything but meat and it will
Timut pepper is the flavour of the year.
lots of colour. They are sought out in more
sell.
Alternatively add an indigenous ingredient,
places than just a bar, they must look good
we haven’t hit our peak yet.
and be instagrammable. Add tonic water and it’s a sure hit.
19
A FRESH NEW LOOK FOR AGB
INTRODUCING
New
GARLIC SLICES AGB’s new Garlic Slices are ideal for pubs, hotels and restaurants who want to save time in the kitchen, without compromising on quality. Serve as a delicious side, a luxury addition to salads, or get creative with your bruschettas.
Premium Diagonal Slice
Up to 6 months frozen shelf life
4 - 5min baking time
Cooks in salamander grill, oven, hotplate or sandwich press
Unique tray storage ‘use as u go’
No artificial flavour or colour
VI S I T O U R WEB S I TE TO CL A I M YO U R
- FREE S AM PLE -
CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR tiptop-foodservice.com.au | 1800 086 926
AGB 5589 : CARTON OF 144
I N G R E D I E N T S • R E C I P E S • I N S P I R AT I O N
s f e h c r o f , s f e h c y b d te a Cre
CAFÉS
PUBS & CLUBS
AG E D C A R E
ONLINE BUSINESS & INSPIRATION RESOURCE FOR CAFÉS
CULINARY TRENDS, RECIPES & MASTER TIPS FOR PUBS & CLUBS
RECIPES, EXPERT ARTICLES, EVENT INSPIRATION & VIDEO TUTORIALS FOR AGED CARE
S I G N U P F O R O U R I N S P I R AT I O N N E W S L E T T E R AT U F S . C O M
®
FO R O U R F U L L P R O D U CT R A N G E & R E C I P E I N S P I R AT I O N V I S I T UFS. CO M
a second c h a n c e for
food author
GLENN CARTLEDGE
Wit h 201 8 fres h ly u p o n us a n d t h e o p p or tu nit y for re n ewa l in t h e min d s of m a ny, Food fo r T h o u g ht ex p l o re s t h e w a ys i n w h ic h fo o d a n d h o s pita lit y b u si n e s s e s ca n re d u ce f o o d w a s t e a n d m a ke a d i f f e r e n c e f o r A u s t r a l i a n s w h o m a y n e e d a h e l p i n g h a n d . Food insecurity might not be a phrase familiar
Shockingly, the agency notes in its 2017 Hunger
of Foodbank told Food for Thought. “When it
to most of us but it happens to be a disturbingly
Report that 1-in-6 Australians reveal having
comes to accessing food assistance, more than a
significant problem in Australia. According to
experienced food insecurity in the past 12 months.
quarter of recipients (27%) are children.”
Foodbank, Australia’s largest hunger relief
That’s 15% of our population, and 3-in-5 of those
And yet, food recovery and meal preparation
organisation, food insecurity is the state of not
people say they experience food insecurity at least
agency FareShare reports that, for a variety of
having enough food for oneself or one’s family
once a month. “Our youngest members of the
reasons, a staggering 360kg of food per person
and not being able to afford to buy more food.
community are also impacted,” McKenna Moroz
goes to waste in Australia.
cont’d
23
a second c h a n c e for
food
If this data surprises you it’s likely that you are one of the three-quarters of Australians who are unaware there is a food insecurity problem in this country. Given there is more than enough food to go around it isn’t unusual so many of us find ourselves in this bracket. Put simply, Australia grapples with two significant issues around food. First, we waste far too much of it. Second, there are an awful lot of Australian families living with hunger. While those two facts appear to have a natural solution – can’t we simply find ways to connect hungry people with excess food? – regrettably, it’s not quite that easy due to a lack of awareness and a still developing infrastructure. Fortunately, things are beginning to change. In league with food recovery organisations (FROs), many large food manufacturers are already addressing ways in which they can play a role through donations of excess or unmarketable food. But what about those of us in the foodservice industry who would like to make a difference? The recovery of unused food and distribution of it from hospitality businesses to needy people can be complex. But if you do have surplus ingredients, there may be an FRO in your local area, such as OzHarvest, Foodbank, SecondBite or FareShare, who can help. It’s best to establish a relationship with an FRO before you call upon them, asking what food they can take, where it will go and the
24
across the community.
days and times they can organise collections or
“When changing menus, consider donating any
accept deliveries.
surplus dry store products to a FRO rather than
But what if you don’t have ready access to a
letting them sit in the pantry gathering dust,”
FRO? “Your local council might well be able to
said Watson. “Engage your suppliers in a
connect you with local charities that serve
conversation around the donation of surplus
community meals to those in need,” Kellie
food and ask if they have a program with a FRO
Watson from FareShare told Food for Thought.
whereby their surplus goes to charity.”
Hospitality businesses are also encouraged to
And then there is this practical advice from
consider creative ways to reduce the amount of
Sarah Harvie of FareShare around the sourcing
precious food that goes to waste to help ensure
of ingredients: “There are plenty of ‘not quite
the food we have is distributed more evenly
right’ fruit and vegetables that are perfectly
edible – by purchasing these you help prevent
Moroz from Foodbank offers other ideas
them going to landfill – and they are often
including having a donation box on your shop’s
cheaper too.”
counter, partnering with agencies on
Of course, there are other ways to get involved
cause-related marketing campaigns, or even
in the movement to reduce both food waste and
holding fundraisers or food drives.
hunger. Each of the FROs offer volunteer roles,
“Any amount of support can really help us make
with further information and contact details
a difference for the 3.6 million Australians who
available at their respective websites.
have experienced food insecurity in the last year
FareShare, which operates Australia’s largest
alone,” she says.
charity kitchen in Melbourne, has 850 volunteers helping to prepare 5,000 meals per day from rescued and donated food. With a kitchen due to open in Brisbane in mid 2018, Watson says, “We will need the assistance of a veritable army of volunteers to help us cook three million meals a year for charity.” In addition, says Harvie, “We run corporate volunteering shifts each day, which means a business can come in as part of a team building experience or as part of their corporate social responsibility.”
s o m e t h i n g to chew on In its 2017 National Food Waste Strategy, the Australian Government notes the wider impact of food waste, including the use of resources such as land, water, energy and fuel used in producing, manufacturing, packaging, distributing and preparing of food. The report details the extent of food waste in Australia: • $20 billion is lost to the economy through food waste annually, • Households throw away 3.1 million tonnes of edible food each year, • 2.2 million tonnes of food are wasted from the commercial and industrial sectors, resulting in significant waste disposal charges and lost product costs to business. Notably, the report reveals that Australia has a productive and profitable food and agribusiness industry that produces enough food to feed around 60 million people. In the hospitality sector, the Strategy states that the main reasons for food waste are poor stock management, storage and handling practices.
25
CRUNCHY CRUMBED FISH PARMA
MAK ES 10
2.2kg Captain’s Catch Crunchy Crumbed Fish 110g 1kg Edgell Classic 13mm Chips 300g roma tomatoes 300g feta cheese 50g fresh basil leaves
26
PANKO CRUMBED WHITING WITH MANGO SALAD
MAK ES 10
750g I&J Panko Crumbed Whiting Strips 15g crushed garlic 300ml freshly squeezed orange juice 50ml freshly squeezed lime juice 160ml olive oil 1kg frozen Edgell Supersweet Corn Cobettes 800g Edgell Cannellini Beans 6 x 300g mangoes 40g long red chillies 100g coriander leaves
CRISPY BATTERED FISH WITH PICCADILLY
MAK ES 10
1.5kg I&J Crispy Battered Hoki Fillets
15g yellow mustard seeds
1kg Edgell Melange Vegetable Mix
1 tsp crushed cumin seeds
30g cornflour
1 tsp crushed coriander seeds
50g salt
600ml cider vinegar
10g ground turmeric
150g sugar
10g English mustard powder
50g honey
27
POTATO SPUN PRAWN BANH MI
MAK ES 10
10 Speedibake Small Sandwich Roll White 900g I&J Potato Spun Prawns 300g Asian coleslaw 20g thinly sliced birds eye chilli 100ml roasted sesame dressing 50g Vietnamese mint leaves 50g coriander leaves
BACON WRAPPED SQUID RINGS 28
1.1kg I&J Crumbed Squid Rings 480g thinly sliced streaky bacon 500ml Hellmann’s Real Aioli 7g chopped parsley
MAK ES 10
FISH FINGER CONE QUESADILLAS
MAK ES 10
500g drained Edgell Four Bean Mix 15g garlic 100ml freshly squeezed lime juice 900g Culinary Select 10� Flour Tortillas 250g I&J Fish Fingers 600g sliced avocado 300g grated tasty cheese
29
the importance of
STREET APPEAL author
GLENN CARTLEDGE
IF
YOUR RE TAIL OUTLE T NEED S AN UP TICK IN CUS TOMER NUMBERS, THE SOLUTION COULD BE A DESIGN MAKEOVER. AS CONSUMERS BECOME MORE DISCERNING, EVERYTHING F R OM A F RE SH C OAT OF PA INT A ND SM A R T NE W SIGN AGE
TO IMPROVED LIGHTING AND UPGRADED FURNITURE COULD BE THE KE YS TO MAXIMISING YOUR BUSINESS’S SUCCESS.
Next time you see an Arnott’s Biscuits truck
Your shopfront has exactly the same
alarmingly limited chance to attract passers-by
on the street, take a moment to run your eye
opportunity, and it’s likely that more eyeballs
into their store. “It takes eight seconds to walk
across it.
will scan your premises than will ever see your
by a typical storefront,” he says.
Chances are you won’t see a hint of dirt on its
letterbox flyer, social media posts or press ad.
“Once someone is two seconds past the door,
iconic red duco, much less a bump or dent. In
That’s why it makes sense to put the
they won’t turn round. That means retailers
fact, the owner of a fleet maintenance business
appearance of your shopfront at the top of
must capture passing [customers] in the first
once told me that Arnott’s considers its
your marketing priorities and invest in its
four seconds of their approach. Even for big
delivery trucks to be its most effective form of
maintenance accordingly.
retailers and global names, that is an
advertising, and that the company spends tens
The theory is simple. A business that takes
incredibly short amount of time to convince
of thousands of dollars every year to keep the
care of the way it presents itself is likely to
someone to enter your store.”
fleet looking sparkling new. While the trucks
take care of the food it produces. It’s human
So if we were to create a checklist of things to
provide people with a reminder of the heritage
nature to associate appearance with quality.
consider that might improve the chances of a
of the company, the key benefit of the fleet is
And here’s the rub: British retail designer
customer giving your business a go, how
the fact it is so visible.
Mike Roberts says shop owners have an
might it look?
30
P UT T ING IT OUT T HE RE
C OL OUR A ND IT S C OMPL E XIT IE S The international food chains have known it for
If your council allows footpath dining, this can
years: colour and food have a powerful
be a great way to set the tone for your business
relationship. Red, yellow and green are
and show off to passers-by the quality of your
considered very safe colours for hospitality
food, coffee and service. In addition, a neat and
venues, while orange, blue and black do not
cosy dining area at the front of your venue can
share the same positive connotations. Numerous
be a welcoming asset. Another way to achieve
psychological and neurological studies have
Faded, worn or damaged signage can reflect
similar outcomes is to install front windows that
found colour has a profound influence on our
poorly on any business. Conversely, signage that
can open during fine weather. The bonus is great
perception of food. If you are reimagining your
is well maintained and occasionally completely
smells from your kitchen and coffee machine add
branding or repainting, it might pay to carefully
refreshed can give your business a real shot in the
to the allure of your business. Known as “aroma
consider the colour palette of your premises to
arm. Conduct an audit of your signage with a
billboards”, scents from food have been proven
maximise its appeal.
view to assessing how well it communicates your
in studies and sales figures to draw in customers.
T HE S TAT E OF YOUR S IGN AGE
offering but also how well it can be seen by
L E T T HE M K NOW
passing traffic. Crucially, ensure your logo and
L IGHT ING T HE WAY
other branding elements are presented with
Whether your business is open or closed,
place an A frame (sandwich board) sign on the
consistency.
lighting can provide an appealing street
footpath in front of your business. This can be
presence. As the evening draws in, lighting has
particularly valuable if it provides you with
the ability to create a sense of inviting warmth.
additional visibility to foot and road traffic.
This is probably the cheapest and least intrusive
Says Roberts, “Lighting is an often overlooked
Some businesses use this type of signage to
improvement to the exterior of your business. It’s
element of great retail design but is extremely
advertise a special deal or to write out a witty
amazing what a lift fresh paint offers. Best of all,
important. Lighting creates ambience, builds
quote that captures attention. On a busy street,
you can do it yourself and all it takes is a day or
atmosphere, and helps to showcase products in
an A frame can be especially useful as passers-by
two. See our advice on colour below.
the best possible way.” Not to mention the fact
don’t need to turn their heads towards your
that good lighting is an excellent security
shopfront to see what you’re offering.
A F RE S H C OAT OF PA INT
A RE YOU AC C E S S IBL E ? A growing number of hospitality venues are
Depending on local bylaws, you may be able to
initiative. We all know the old trick of attracting customers
adapting their entrances and interiors to provide
K E E PING IT C L E A N
easier access for wheelchair-bound and mobility
Footpaths, front gutters, windows and signs can
to give the appearance of a thriving business. It is
impaired people. When updating the front of
accumulate leaves, dust and dirt in a very short
thought to positively influence the choice of a
your premises, clear and accessible doorways can
space of time. An unkempt front-of-premises
potential customer if they sense the eatery is
only have a positive impact on customer
could be interpreted by potential customers as
popular. In much the same way, a striking street
numbers. Remember, it’s not just people with a
being indicative of what’s inside. Engaging a
presence can also have a powerful impact on the
physical impairment who you will attract; it’s
cleaner for a few hours each week to keep your
willingness of people to give a business a try. It’s
also those with them. Search the Human Rights
venue’s exterior looking pristine might seem like
common sense: it’s unlikely anyone would
Commission website for advice on your rights
a discretionary expense but what if it results in a
choose a shabby, run down venue over a brightly
and responsibilities.
shopfront that draws in more patronage?
lit business with attractive signage.
by seating patrons at the front of a venue in order
I T ’ S H U M A N N AT U R E T O A S S O C I AT E A P P E A R A N C E WITH QUALIT Y 31
e S O F T n i l c e d n i s sale DRINK of 2017, the total volume sales of Australia’s
CONSUMERS WANT CLARITY ABOUT SUGAR CONTENT
DEMAND FOR REDUCED SUGAR FORMULATIONS
carbonated soft drink category was expected to
Mintel Trend and Innovation Consultant, Shelly
Mintel also suggests manufacturers could
experience a 2.3 per cent decline.
McMillian, said beverage producers may benefit
consider more reduced sugar soft drink
The decline follows a 4.7 per cent drop that
from being up-front about sugar and sweetener
formulations with three in four metro Australians
occurred between 2014 and 2016.
content.
agreeing producers should be doing more to
Mintel Global Food and Drink Analyst, Jenny
“Our research points to the necessity for simple
reduce the amount of sugar in their drinks.
Zegler, said consumer concern over sugar intake
and direct communication to reassure Australian
“Though there is a demand for reduced sugar
has particularly taken its toll on Australian soft
consumers who are wary of their sugar
products, companies are not doing enough when
drink sales.
consumption,” McMillian said.
it comes to new product development,” Zegler said.
“Carbonated soft drink companies that seek to
“To avoid consumer confusion or concern,
“In fact, our research indicates that there is a
reconnect with consumers must take into
products could define the amount and type of
definite opportunity for players in the carbonated
account that concerns about sugar and
sugar or sweeteners on product labelling to
soft drink industry to introduce more low, no or
sweeteners will continue to be a focal point for
ensure that consumers can easily understand the
reduced sugar offerings into the Australian market.
consumers moving forward,” Zegler said.
sugar content of food and drink.”
“Another key way of enticing consumers is to
According to research agency, Mintel, by the end
consider developing low, no or reduced sugar limited edition flavour offerings,” Jenny concludes.
32
The best thing between sliced bread With a consistent sweet, tangy taste and a rich, creamy texture that keeps your sandwiches fresher for longer, new Hellmann’s Deli is simply delicious!
For free samples, visit ufs.com *Catalyst Research, blind chef taste test / survey of mainstream commercial economy mayonnaise brands in Australia, n=140 (2017).
What is the rule on WHY DID THE COUNCIL TELL ME TO THROW OUT MY WOODEN SPOONS? author
GAVIN BUCKETT
One of the most common questions I get asked
The FSANZ Food Standards Code (Standard
during food safety audits and training sessions is:
3.2.2 and 3.2.3) does state the following
and equipment must be:
“What is the rule on wood? Can I use it or not?”
requirements:
•
Well, the answer is not as simple as it sounds. So
•
•
The food contact surfaces of fixtures, fittings Able to be easily and effectively cleaned
A food business must not use any chipped,
and, if necessary, sanitised if there is a
let’s look at this step by step…
broken or cracked eating or drinking utensils
likelihood that they will cause food
1
for handling food;
contamination;
Legally, there are no specific requirements in the FSANZ Food Standards Code relating to
2
•
A food business must ensure the following
•
Unable to absorb grease, food particles
wooden equipment or surfaces (good news so
equipment is in a clean and sanitary
and water if there is a likelihood that they
far you say);
condition in the circumstances set out below:
will cause food contamination; and
Legally, there are no specific requirements in
•
each Australian state Food Act or Food Regulations, relating to wooden equipment
Eating and drinking utensils immediately before each use; and
Made of material that will not contaminate food.
The food contact surfaces of equipment -
“Hmmm,” I hear you say. “That does sound
whenever food that will come into
more complicated… why don’t they just say if I
“So at this stage, it sounds like we can use
contact with the surface is likely to be
can or can’t use wood?”
wood… so why did the council tell me to throw
contaminated;
The fact that it doesn’t specifically say no mean
or surfaces (even better news I here you say).
•
•
out my wooden spoons?”
that you can use wooden equipment and utensils
Well this is where it gets more complicated (and
if you want to.
sometimes subjective).
34
wood?
As a chef myself, I personally prefer to cook
So the short answer to the first question asked, is
surfaces are up to scratch (sic) then take a look at
sauces and custards (i.e. Crème Anglaise) with a
that you can use wooden equipment and
this article, where a restaurant in the UK was
wooden spoon as I can feel what is happening in
utensils, however:
fined $86,000 for not replacing their wooden
the pot better than if I use a plastic or metal
•
The surface must be smooth (so there are no
boards that they were serving food on:
cracks or chips);
https://tinyurl.com/yc2pdyf3
•
The surface must be impervious (so it can’t
You should note that the council did not tell
absorb moisture); and
them that they couldn’t use wooden boards, they
spoon. I also like the look of wooden boards on buffets for products including cheese, charcuterie and pizza and I work in Fiji where wood (including coconut shells) is part of their history
The surface must be able to be sanitised
just asked them to replace the boards used for
and culture.
•
effectively (either with a chemical sanitiser,
service.
But just because I like it… does not mean that
or by putting it through a dishwasher with a
we can use it.
rinse cycle at 82ºC or above).
Eat well. Eat safe!
In today’s food world, we don’t want everything
This means that you will most likely need to
looking over sanitised and all white ceramic
replace your wooden equipment and utensils
Gavin Buckett
(especially on a tropical island). Wooden boards
more frequently than you would replace a
Founder and Managing Director
are also often needed to make bagels, or bamboo
product made from metal, plastic or ceramic.
The Gourmet Guardian Pty Ltd
mats used to make sushi rolls, or wooden
So if you are using wooden equipment and
P: 1800 FOOD SAFETY (1800 366 372)
skewers for BBQ meats… Even rolling pins are
utensils, and you (or your boss) needs an
W: www.AustralianFoodSafety.com.au
usually made from wood.
incentive to make sure that your wooden
E: admin@GourmetGuardian.com.au
35
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