Food for Thought Issue 79

79 WINTER

2018

THE WORLD’S BEST FISH & CHIPS BY GOLD LEAF SEE PAGE 24 FOR DETAILS

Crumbed C R UNC H Y

HOK I

Premium New Zeal and H o k i c o at e d i n f r e s h l y m a de br e a d c r um b 22 × 140g† natur al fillets

† As product is a natural fillet, portion weight and size may vary slightly.

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deep fry

N AT U R A L HAND-CUT

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Battered CRISPY

HOK I

Premium New Zeal and Hoki hand dipped in g o l d e n c r i s p y b at t e r 22 × 140g† natur al fillets

† As product is a natural fillet, portion weight and size may vary slightly.

deep fry

combi oven

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From an MSC certified sustainable fishery. www.msc.org Trademark used under licence by Simplot Australia Pty Ltd.

79 WINTER

2018

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FOOD COST AND FOOD SPECS

INTERVIEW: CARINA LEAGUES CLUB

INTERVIEW: G U M B U YA W O R L D

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CA$HING IN ON COFFEE

CONFLICT OF INTEREST

THE TRADITION O F N O N N A’ S P A S S ATA

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FEASTING IN H O N G KO N G

V E G E TA L B E S : FRESH, FROZEN OR CANNED

K E E P I N G YO U R PREMISES SAFE AND SECURE

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IS BLACK THE NEW NORM?

THE GOOD WORD ON GLUTEN-FREE

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FOOD COST AND FOOD SPECS WHAT ARE FOOD SPECIFICATIONS? Supplier and food specifications are very important. Without them, there is no objective standard agreed upon by you, the purchaser and your supplier.

Food specifications are put in place to eliminate as much as possible any grey areas that could create conflict or confusion between you and your supplier.

For example, if a seafood delivery turns up at 11.30pm on a Friday and no-one is available to check it off and store it properly, many problems could occur, such as:

If there is an issue, it might not get picked up until after you’ve started to use the product.

Unfortunately, this makes it too late to fix the problem and you can end up losing money.

• food safety • wrong amount sent • wrong items • poor quality

Therefore setting delivery times as part of your food specifications is essential and will eliminate the above issues.

The following is an example of the specifications that should be mapped and subsequently agreed on by you and your supplier.

FOOD SPECIFICATIONS: Details on quality and quantity Characteristics of the item Packaging details Food safety Delivery times Market lists and specials alerts

SUPPLIER SPECIFICATIONS: How and when to order: • What is the best way to order, email, phone or fax?

• What time do I have to order to get it the next day?

Delivery times Policies for return of goods Price change notification Minimum order penalties Terms of trade

author

ANDREW BRIESE

THE FOLLOWING IS AN EXAMPLE OF SUPPLIER FOOD SPECIFICATIONS: Cuts Butchers: Beef Sirloin • Grass fed • Aged for not less than 38 days • Centre cut 15% fat • 300g (5% variance) • Five portions per pack

Delivery: • No later than 11am and must be under 3 degrees • To the kitchen via back entrance • Delivered in a food grade refrigerated vehicle • Must be delivered to a person and signed

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Market lists, specials alerts and food safety

CALLING ALL “CHEFS” Do you have KPI’s or Bonus Incentives that you want to hit?

Are stocktake days creating headaches?

Are your invoices misplaced or lost?

Does fear set in before the Kitchen P&L’s is posted?

Are you setting selling prices with a little finger in the wind guess work?

Does consistency remain the same when you are not manning the pass?

Would you like the power and knowledge to trigger your incentives and get that bonus?

Would you like to turn stocktaking into a breeze?

Would you like your invoices to appear electronically?

Would you like to understand how you are travelling before you hear it from accounts?

Would you like your recipe costings updated to last invoice price?

Would you like your personal recipes to be followed and opinions removed in your kitchen’s?

Would you like to be able to do all this on an iPad/tablet?

If you have said yes to any of these we have a solution for you. “Cooking the Books”

http://www.cookingthebooks.com.au FOR F4T SUBSCRIBERS

CA$HING IN ON COFFEE

Coffee can be the lever to cross selling into other menu items and growing profits. First you need to build a reputation for good coffee and then find ways to entice your customers into additional purchases. Here are some tricks of the trade.

It’s been said Australia practically invented the flat white and there is no arguing that coffee has assumed a central role in our social culture.

Apart from keeping us keyed-up, a coffee break goes hand-in-hand with a chance to gossip with friends or talk shop with workmates.

And this seemingly integral part of many people’s day shows no signs of decreasing in popularity, with café visitations steadily growing.

Roy Morgan Research reports that Melbourne leads this metric with nearly two-thirds of people stepping into a café at least once every three months. However, Sydney-siders buy proportionally more fresh coffee, with almost half of all people 14 years or older getting their caffeine fix from a café in any given four week period.

The challenge for all coffee venues, and especially those in the highly competitive CBDs of our larger cities, is becoming a brewer of choice for their local coffee drinkers. It is these loyal customers who can provide your café with an excellent opportunity to cross sell into other lines – the cream on top of your normal sales. Café owners are incredibly well placed to leverage cross selling due to coffee being a regular and repeat purchase. Gaining a reputation for good coffee is the critical first step. Suffice to say, the key to this is your barista.

Whether it’s yourself or an employee, this person must not simply be good at what they do but thrive on customer relationships.

Like any other service industry, it only takes one poor experience for a customer to look elsewhere. A dedication to quality is an essential

attribute of a business that is fiercely protective of its reputation. For some customers, this means their coffee must always be served at the optimum temperature. For others, it may mean the chairs and tables are clean every time they visit. Others still will be judging you on the variety of food and coffee options you offer or the time they have to wait to be served.

Another head-turning idea is the “loss leader” – a product offered at a deep discount in order to expose customers to other products that are sold at a more profitable price. Applying this idea to a café could see an owner pricing coffee or another product line more sharply than his or her immediate competitors as a way to entice trial.

Assuming the quality of your coffee and service is sound, how can you go about building a growing and sustainable base of customers?

Few people can resist a reward for their loyalty, so a loyalty card that offers, say, a free coffee for every ten purchased could appeal to your local target market.

We’ve discussed in previous articles various ways in which to attract customers through advertising and shopfront marketing so we won’t go into those details here. If advertising and promotion is not your thing, it pays to connect with a local marketing expert who can maximise awareness and understanding of your business amongst your target audiences.

Beyond that, there are some tricks to encouraging customers to trial your café, even if they might be rusted-on customers of other businesses.

Let’s now assume you have a good and growing stream of customers willing to sample your coffee wares. How do you increase your café’s profitability through add-on sales? author

GLENN CARTLEDGE

For example, a growing collection of cafés in central Melbourne has thrown its lot in with coffee roasting initiative Bureaux Collective.

In a break from the traditional coffee supply model, which sees a grinder “gifting” an espresso machine in return for exclusive rights to supplying beans, a membership with Bureaux Collective provides café owners with the chance to create their own house blends. Being able to sell an exclusive blend is a sure-fire way of setting your café apart.

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Do your research First, a word of caution; making a large investment in a new line could be an expensive mistake if the product doesn’t take off. Be particularly careful if this involves expensive new machinery.

Don’t be afraid to ask your customers what they’d like you to add to your café offering.

If you have a good rapport with customers, they’ll likely provide you with ideas that could help you avoid shelling out on a line with limited demand.

When introducing a new product line, consider offering free samples. Not only will it showcase your wares, customers invariably feel valued and this in turn improves the way they think about your store. Hot foods, savoury snacks and sweet desserts are perfect for sampling.

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This goes with that People love a good deal. Bundling an item of food when purchased with a coffee is a good place to start, and likely to do well if the bundle is at a small discount compared with buying the items separately. Consider advertising the offer in your front window or on an A-frame sign located on the footpath.

Opinions vary on the best food to serve with coffee. Some experts recommend salty, savoury foods while others suggest sticking to sweet treats, especially with milky coffees. The rule of thumb is to offer food with flavours that complement those in the coffee you serve.

Consider doing research on food matching and design your offers accordingly – you could bundle espresso with salted caramel slice or a latte with cheesecake. Vary your offers according to the time of day and the sorts of things people are likely to want to eat. For example, at lunchtime it makes sense to bundle a sandwich, focaccia or hot food. Once you develop a reputation for thoughtful coffee and food pairing, customers will actually keep coming back for the food as well as the coffee.

Location, location, location The layout of your store can have a profound effect on cross sales. The founder of Walmart, Sam Walton, believed that locating the checkout near the centre of the store increased sales as it put the shopper in close proximity to everything sold in the store. The idea of ensuring the customer is never far from any item is a tactic every café can adopt.

Furthermore, there is a strong school of thought that says customers will spend more if the item they came to purchase – in this case, coffee – is placed as far from the entrance as possible. The idea is that the more time a person spends in your store, the more likely they are to buy additional items.

Take a good look around It could pay for you to have a think about products and services that are missing from your immediate area and fill the gap for your customers. For example, you could begin to stock greeting cards and fresh-cut flowers if there is no local florist (cards, in particular, generally offer high margins).

Also remember that items on consignment won’t burn a hole in your pocket if they remain unsold.

Placing goods at eye level ensures your customer doesn’t have to work too hard to find what you’re selling. It’s also worth remembering the time it takes for you to create a customer’s coffee is time they generally spend in your café with effectively nothing to do. This can be useful browsing time.

Don’t forget to use that valuable space near your cash register. Small-sized, high margin items such as mints and chewing gum are perfect for this area.

Make subtle changes every few weeks and note the effect.

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The first thing that hits you in Hong Kong is that it lacks many of the idiosyncrasies of other countries in the region. Not one iconic spaghetti nest of power lines, no strands draped from building to building. Not a

Equally impressive is life underground, it’s like there’s a whole

single push bike, motorbike or moped to be seen. The traffic is orderly,

other world. Whether it’s to cross a street, locate a station or

obeying all road signs and rules, not even a car horn to be heard.

just to shop, it’s a labyrinth of tunnels and corridors leading to

But the skyscrapers, oh there are so many! Like a jungle of giant trees, all

any intersection, shopping complex or attraction.

growing taller and taller, trying to grab a glimpse of sunlight. At night they light up like a sky full of twinkling

The railway system is efficiency at its

stars. Understandably, as this city is

best! Trains run like clockwork, stopping

home to around 7.4 million people all

perfectly aligned for the orderly queues

crammed into a 2,755km² area.

of commuters to embark. Stations too are multi-levelled and weave across the entire city from mainland Kowloon to Hong Kong Island and Lantau Island.

The corridors are lined with the best array of sweet treats, yet ironically eating and drinking on trains is forbidden.

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For me, playing tourist and trying most things Hong Kong is known for its food. With too

I had read about was magnificent. Every

many restaurants to even do an accurate count

mouthful was a highlight. Perfectly steamed

as a new one opens or closes every day, it has

pork buns, tick. Portuguese tarts in Macau (or

been estimated to have a 1 restaurant/café per

egg tarts everywhere in Hong Kong) tick.

every 600 people. Absolutely everything is on

Pineapple buns, tick – took awhile to work out

offer! From over 80 Michelin starred

what these were and so sorry I didn’t try

restaurants across Hong Kong and Macau

sooner. Called pineapple because of the

including Tim Ho Wan – the world’s cheapest

appearance, not the flavour. Chilli crab at an

starred restaurant, High Tea at 100 or the top

outdoor street café, tick. Handmade

hotels, Mongkok street food to dim sum

dumplings, tick. Peeking duck with

anywhere for breakfast.

homemade pancakes, tick.

author

KAY CAFARELLA

food for thought culinar y team

On the streets and in the markets there were some weird and maybe not so wonderful “delicacies” Difficult to translate or comprehend, some things were best seen and not touched! But others were well worth the search such as the gelati rose, a cocktail at the highest bar in the world and, of course, those 80 Michelin starred restaurants.

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STANHOPE is in the heart of Victoria’s dairy country, so it’s not surprising that this thriving community has a 100 year history of crafting the perfect cheese.

All this changed in 2014, when a devastating fire destroyed Fonterra’s Stanhope cheese factory. But now – after a $140 million investment – it’s back bigger and better than before.

Fonterra made the decision not to simply re-build the factory, but to invest, innovate and expand it. Not only would this improve the factory, but also the community that had supported it for so long.

“Northern Victoria is a heartland for dairy and that’s why Fonterra’s making significant investments in that part of the state,” says Fonterra Australia Managing Director René Dedoncker.

The new Stanhope facility processes 1.3 million litres of milk every day, supplied from more than 300 Victorian farmers.

“We’re making quality cheese and not only supplying domestic markets, but also exporting it to the world,” says René proudly.

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The new facility started mozzarella production in November and is already producing 50 per cent more cheese than the former factory.

The plant’s opening marks the return of Fonterra’s production to home soil after several years abroad. The new footprint helps to reduce the food miles between farm, factory and kitchens across Australia, and will ensure consistency of both quality and supply.

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WHAT MAKES GREAT PIZZA CHEESE? As the third largest fast food category in Australia, the pizza market is currently valued at $3.7 billion – and there’s no sign of this slowing down.

So how can you maximise your ‘slice’ of the market?

The perfect pizza cheese is a great place to start!

STRETCH

- Mouthwatering appeal - Authentic pizza experience

CONSISTENCY - Reliable performance every time - Mild creamy flavour that won’t overwhelm other pizza toppings COVERAGE

- Melt and coverage secures other ingredients in place - Superior coverage means less cheese per pizza

HOME DELIVERY: THE FUTURE IS HERE DID YOU KNOW that more than 50 per cent of sales for foodservice businesses serving pizza and pasta are via the takeaway and home delivery channels?

With online offerings like Uber Eats and Deliveroo complimenting already popular home delivery methods, it’s only a matter of time until takeaway becomes even more digitised. So where will the future take us?

GPS TRACKING SOFTWARE - Track delivery times and optimise your pizza oven throughput - Plan optimal routes for drivers - Measure driver performance DELIVERY BY DRONE - Trialled in New Zealand in 2016 to a location 20 miles north of Auckland - Reduce time and increase distance travelled - Still in its infancy but likely to become a reality soon

HOT SALAMI, APPLE AND FENNEL SLAW PIZZA INGREDIENTS

METHOD

Pizza dough, medium 50g Napoli sauce 120g Perfect Italiano Traditional or Ultra Mozzarella 80g hot salami, sliced ¼ granny smith apple, shredded 1/8 shaved fennel

1 stick shaved celery 20g aioli 5ml Apple Cider vinegar Salt and pepper Parsley, chopped

Spread Napoli sauce over base followed by Perfect Italiano Mozzarella and parsley. Top with sliced salami, then cook in the oven until cheese has melted and dough is crispy. In a bowl toss the apple, fennel, celery, aioli and vinegar, season with salt and pepper if necessary. Top pizza with apple fennel salad.

NEW

5KG BL

OCK

With superior stretch, perfect melt and minimal oiling off, chefs come back to Perfect Italiano mozzarella time and time again.

The new Perfect Italiano Traditional 5kg block offers improved freshness and greater efficiency through reduced handling.

Mainland mozzarella is known for its versatility, delivering the performance chefs know and trust.

fonterrafoodservices.com.au clubperfect.com.au

FOODSERVICE

Dairy for Today’s Professionals

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mindful consumer When Innova Market Insights presented their top 10 food trend predictions for 2018, top of the list was the growth and emergence of the ‘mindful consumer’.

impacting the environment around us. Across many sectors we are taking more responsibility for our consumption habits and pulling back

author

Sharon Natoli

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on excesses and waste. The significant growth The mindful consumer is one who places

in popularity of the Keep Cup following the

increasing emphasis on the importance of

ABC’s War on Waste program last year is a

knowing what is in the food they purchase

good example. Once the spotlight was shone

and where it has come from. They are

on the lifecycle of a disposable coffee cup,

choosing healthier foods more frequently, and

demand for the Keep Cups increased 400%!

are significantly influenced by ‘real’

There is a greater recognition of the effort and

ingredients and ethical claims.

resources that go into producing food and an

Mindful consumers are moving away from

increased appreciation of the energy it takes to

marketing gimmicks and over-exaggeration of

get food from the farm to the table.

health related claims while moving towards

Emergence of a more mindful consumer

companies that are communicating

however is more than a ‘trend’. Rather, it is a

authentically and honestly and with genuine

shift that reflects the expression of more

values around the food they produce.

intentional behaviour across many of our

This trend is reflective of a growing global

lifestyle habits. It is a change that has relevance

consciousness around how our lifestyles are

for all food growers, providers and makers.

mind your language

lead the way

Are you encouraging over-consumption and

What can you do to demonstrate a proactive

excess by using words such as ‘massive’, ‘big’,

approach in this area? Can you encourage

‘large’ or ‘stuffed’? Are there more mindful

re-use or re-purposing of your product’s

terms you can use to communicate value?

packaging? Can you provide ideas to inspire healthier eating habits?

educate customers

portion sizes

Are there opportunities to be more open and

A more mindful consumer is more conscious

provide a greater level of detail about the

of wasting food. How can you make it easy for

processes and production techniques used to

them to eat enough to feel satisfied without

bring your food to market? Or could there be

over-indulging or having to throw food away?

something about the sourcing of your ingredients that would provide greater peace of mind?

The rise of a more mindful consumer is a positive shift that raises the bar for food providers. When it comes to product development and marketing, it is a reminder of the importance of maintaining an honest and genuine approach to continue to enhance the way we operate and communicate. Keeping pace with consumers by creating a company culture that values and inspires a conscious and more discerning approach will pay back when aiming to meet the needs of this increasingly thoughtful market.

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IS BLACK THE NEW NORM?

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New laws are re-shaping expectations from job seekers, and in combination with technology drivers such as employment apps, we have created a Tinder-like approach to the hospitality workforce.

“ author

WENDY MEAD

We have all just come out of the busiest period imaginable, only to be faced with the new Fair Work award changes.

Many of us are not prepared, and in some cases, are not sure how to best handle this. So what impact is this having so far across the hospitality landscape?

After 36 years in hospitality and then hospitality recruitment, and I know first-hand how hard each and every individual works to deliver a service of any substance. I know those who have built their business from the ground-up, and those who are seeking a career in hospitality not just the odd shift. They are all feeling the impact of these new laws, both good and not so good.

The not so good refers to the flourishing Black Economy fuelled by such changes.

Business owners now have the added implications of managing rosters, calculating and recalculating correct rates, and planning every roster to the tee! We all know the nature of our industry is that of an agile one in many ways, not one that is set in stone by any means.

And then we have the trends of today, adding even more pressure to deliver unique experiences and reset the pace. Throw into the mix, the added fact we as small and large business owners, simply cannot pay the overtime, and overtime is second nature in our world. So, what is this doing to our creative and unique industry?

Take the Employer in the first instance, additional costs are absorbed as well as the issues of time management, and the fact committed employees are becoming increasingly harder to find. For smaller business, this tends to push other aspects to the side, creating an environment where corners are cut, standards are dropped and eventually the doors close, forcing them out of the industry.

As for the employee, whilst in many ways the new laws are fair and setting fair standards in our once relaxed industry, they are feeling the pinch.

On average, a casual hospitality worker seeks a 45 hour rostered week in order to simply make ends meet. Now, they are capped at 38 hours simply because our lean industry can’t absorb the overtime costs.

The new laws are re-shaping expectations from job seekers, and in combination with technology drivers such as employment apps, we have created a Tinder-like approach to the hospitality workforce. That we can handle, it’s just a modern version of hospitality employment, however, it’s our laws that have created a new cultural shift we just can’t control, and in many ways, the new laws are not doing anything to change this, they are simply fuelling the underworld of hospitality employment. It seems that black, is the new norm after-all.

We are compiling some feedback to send to Fair Work and would love your feedback, are the new overtime penalties hurting your business, if so how? Please contact me on wmead@pinnaclepeople.com.au

www.pinnaclepeople.com.au

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Serve NEW 7mm Supa Crunch Shoestring chips and

WATCH THE PROFITS PILE UP

Maximising what you make from hot chips means making smart choices. Along with ear-splitting crunch, new Edgell Supa Crunch Shoestring chips yield greater plate coverage and boast superior hold time. No wonder they’re the chips on everyone’s lips!

>

Coated for spectacular crunch

>

Lattice effect for greater yield and profit

>

Superior hold time for less waste

SUPA CRUNCH SHOESTRING IS THE CHIP THAT GOES THE DISTANCE Australians are embracing the home meal delivery revolution in record numbers. The impressive hold time of new coated Edgell 7mm Supa Crunch Shoestring chips delivers an eating experience that’s second to none, whether that’s in-house or on the road.

MADE WITH PREMIUM TASMANIAN POTATOES When you choose Edgell chips, you’re choosing the goodness and flavour of superior Tasmanian potatoes. Edgell has been harvesting and supplying Australia’s finest vegetables since 1926. Combined with the skill and experience of Simplot Foodservice, Aussie eateries enjoy an unbeatable range of hot chips.

Contact your Simplot Foodservice representative today for a sample or to find out more.

VIC (03) 9588 3200

NSW (02) 9741 2800

SA (08) 8422 2000

WA (08) 9412 8500

QLD (07) 3902 7000

TAS (03) 9588 3200

www.simplotfoodservice.com.au

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CARINA LEAGUES

Executive Chef

KEITH WINDSOR

HOW DI D YOU GE T STAR TE D IN THE IND US T RY? I hitchhiked back to Guernsey in the UK from France and needed a job. So I took a job my sister pointed me towards as the barman at a Hotel in Guernsey. I had the interview at 5:30pm and started work at 6pm.

I then worked in all different sections of that business, Room service, Housekeeping, Silver Service, Groundsman and Kitchen. I then went on to train as a chef.

WHERE H AV E YOU WO R K E D ?

Before coming to Australia the Michelin Starred Longueville Manor and Hougue Fouque Hotel. My first head chef role was Le Gouffre Restaurant which I then owned for 3 years. Then New Zealand, Thailand, Egypt. Some places in

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Australia like Crown Melbourne, Jupiters Gold Coast, Watermark Gold Coast. My first head chef role in Australia was at Beachcomber on the Gold Coast (300 rooms).

W H O H AV E BEEN YOUR MOST FAM O U S C USTOMER S? Bill Gates, The Sultan of Brunei, Michel Roux who sent a letter of thanks saying how much he enjoyed the food to the F&B manager.

W H AT I S YOUR FUNNIEST WO R K S TORY? A staff member after a four week break rang and told me he couldn’t come back to work due to being bitten by a feral cat. The staff member then came in and produced a doctors certificate with ‘feral cat injury’ written on it. He is still working with us.

WHAT WA S YOUR BEST DINING EXP ER IENC E A ND WHY? Melbourne’s Est Est Est by Chef Donovan Cook. Fantastic food, cutting edge and attention to detail. Charlie Trotter’s in Chicago by Chef Charlie Trotter. It was a degustation of 14 courses, as I was a chef I was shown through the kitchen and Wine Cellar. It cost $480 but it was worth it.

WHAT HA S BEEN YOUR BIG G EST P ROFESSIONA L AC HIEV EMENT? Three times in my career I have begun work in establishments that were losing money and have been able to turn them into very profitable businesses.

CLUB C A R I N A ,

Q L D

WHAT H A S B E E N YOU R B I G G E S T P RO FES S IONA L B LUN D E R ?

The occasional bad staff choice which can affect the whole operation. Not coming to Australia earlier.

WHAT D O YOU E NJOY O U TS I D E T HE KIT CH E N? Motorsport F1, Moto GP. I rode motorcycles from when I was 10 years old. Indoor Rockclimbing, family time.

WHAT A R E S OM E OF YO U R FAVO UR IT E P ROD UC TS AT T HE MOM E NT ?

Loaded Sidewinders. Sidewinders with Spicy Nacho Beef (crushed tomatoes, 4 bean mix, peas, corn), melted cheese, fresh chilli, sliced green onion. Sidewinders are a very different chip, the combination of flavours, overall aesthetics of the dish. Zero complaints.

Carina Leagues Club commenced from humble beginnings in October 1970 and over the last 20 years, the Club has trebled in size. Most recently they’ve been recognised for their continued excellence by being awarded best Club Queensland 2017 and Best Club South Brisbane in 2017 and 2018. Here we talk to Executive Chef, Keith Windsor.

W H AT I S T HE MOST IMP OR TA NT PI E C E O F KIT C HEN EQUIP MENT AN D W H Y ?

Passion and Rational Combi Ovens.

W H AT’S YOUR SEC R ET TO S U C CESS? Knowledge (never stop learning), passion, love of the industry and food, commitment to guest service and most importantly “Bloody Hard Work”.

WHAT T R END S D O YOU TH INK WILL IMPAC T T HE IND USTRY IN T HE NEXT 5 YEA R S? Vegan or vegetarianism. Also allergens are more and more prevalent and chefs need more training and awareness in this area.

WHAT HA S MA D E YOU STICK WITH T HE ROLE FOR SO LONG? My passion, and the fact that I just love it!

W H AT ARE YOUR T HOUGHT S O N TH E I ND UST RY? Training centres and courses need improvement to lift the skill level of the chefs they are turning out. This will then give a better depth of knowledge to the industry. Don’t watch a season of Masterchef and think you know everything!

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DO YOU UNDERSTAND WHAT A “CONFLICT OF INTEREST” IS? This article may not specifically relate to every reader, however the content is very important for food businesses that have an external food safety audit or obtain copies of external certifications from their suppliers.

What is a “Conflict of Interest?”

A conflict of interest is a situation in which a person or organisation is involved in, or has multiple or competing interests, financial or otherwise, one of which could possibly corrupt the motivation or decision-making of that individual or organisation.

Firstly, we will discuss food businesses that are required to have a food safety audit: In some states of Australia, it is a legal requirement for a food business to have an accredited Food Safety Program and have regulatory compliance audits of their Food Safety Program conducted by an approved food safety auditor. There are also some hotels, restaurants and catering companies that have chosen to develop a Food Safety Program to achieve a certain standard (i.e. HACCP Certification).

If your business is required to have an external audit that is reported to a regulator (i.e. Health Department or local council) or you are being audited to obtain an external certification, then you must ensure that the company or the auditor that is conducting your external audit has not compiled or assisted in the writing or development of the Food Safety Program.

If the auditor or the company they work for has developed the Food Safety Program being audited, then this is a clear conflict of interest and is illegal. If a conflict of interest is discovered by the regulator, the consequences could be significant and could include the deregistration of the auditor or company (including fines), and your business being required to undertake (and pay for) another audit (often within a very short time frame).

Despite potential consequences, I am aware of multiple companies that are providing Food Safety Programs to prospective clients (including

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large hotels and restaurants) and then conducting the external compliance audit of the same Food Safety Program. This is a clear CONFLICT of INTEREST! I am also aware that on several occasions, the Food Safety Program has been included in the cost of the audit (i.e. provided for free).

NOTE: If you are not legally required to have a Food Safety Program or an external audit, but have chosen to do so, then it is OK to get the company that wrote your Food Safety Program to conduct an internal audit for you and advise you on your compliance obligations.

While the auditing company may be an authorised external third party auditor, the audit would not be classified as a regulatory or compliance audit.

What about your suppliers?

If (as part of your Approved Supplier Program) you are asking your suppliers for a copy of their external certifications (including HACCP Certification) then you should also be asking them two simple questions.

1. Was your HACCP Program or Food Safety Program prepared internally (by your own employees) or by an external contractor?

If prepared by an external contractor, please provide details of the individual/company that you used.

2. Which certification company or auditor do you use to certify your HACCP Program or Food Safety Program?

In Victoria, the Food Safety Auditor’s Handbook states: “Specifically, auditors should not be auditing a food premises if they have written or assisted in the preparation of the FSP for that premises or if the auditor is the proprietor or

an employee or officer of the proprietor of the premises being audited.”

Finally - The Exemplar Global Code of Conduct that approved auditors sign has the following statement: “I will not represent conflicting or competing interests and will disclose to any client or employer any relationships that may influence my judgment.”

What should I do if there is a potential conflict of interest?

It is my personal and professional recommendation that if you are working in a food business that has a Food Safety Program that has been provided by the same auditor or company that conducts your external regulatory or certification audits, that you find an alternative approved food safety auditor to conduct your audit (you can still use the same company to conduct internal audits if you choose to).

The individual regulators in each state have a list of approved food safety auditors on their website. Feel free to contact our office if you are unable to find the list or need to confidentially discuss any potential conflict of interest concerns.

Eat well. Eat safe! p.s. It is also recommended that you double check the list of approved auditors in your state (before you have an audit), to make sure that the audit is being conducted by an approved auditor.

Gavin Buckett Founder and Managing Director The Gourmet Guardian Pty Ltd P: 1800 FOOD SAFETY (1800 366 372) W: www.AustralianFoodSafety.com.au E: admin@GourmetGuardian.com.au

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What’s the difference BETWEEN

FACTORY Ask any health conscious person about vegetables – if they’re better fresh, from frozen or canned and most likely they will answer “fresh is best”.

Preparing your vegetables fresh from the market can give you a deeper connection with your food. No doubt, it is a very different story to selecting a can of vegetables from the pantry; the fresh vegetables just

FRESH, FROZEN& CANNED VEGETABLES seem more nutritious… or are they?

Research on the nutritional differences between fresh and frozen and canned vegetables is sometimes conflicting.

There is inconsistency in methodologies

and reporting of results, there are a limited number of studies, and many variables;

such as season, cultivar, time of harvest,

time in storage before or after processing, the processing method as well as cooking method.

These factors all have a part to play in paddock to plate nutrient retention.

Though freezing might negatively affect

the structure and texture of vegetables, the good news is that freezing vegetables

retains β-carotene (precursor to vitamin

A), vitamin E and fibre similar to levels in fresh vegetables. There is some initial loss of vitamins C, B vitamins and

phytonutrients during blanching, but when storage and cooking is accounted for, the levels are similar across fresh and frozen vegetables for most nutrients.

26

WAREHOUSE

RESTAURANT

FRESH

FROZEN

CANNED

Nutrient loss is influenced by

Frozen within hours of harvest

Processing as soon as possible after

length of time from field to plate

locks in high levels of nutrients

harvest minimises quality and nutrient loss

and storage conditions

author

Jennifer Arguelles Accredited Practising Dietitian

This is supported by a study published in 2017

To put things in perspective, nutrient losses do

Considering that Australians are eating just 2.7

in the Journal of Food Composition and

not equate to canned or frozen vegetables being

serves of the recommended five vegetable serves

Analysis that found there to be no significant

deficient in nutrients; in fact, in the case of

per day there is definitely room to add more

difference between vitamin C, β-carotene and

frozen vegetables they have been found to be

veggies to your menu. With plant protein and

folate found in fresh, fresh-stored and frozen

just as nutritious, or in some cases, even more

flexitarianism rising as consumer trends, the

vegetables. Furthermore, the study consistently

nutritious than fresh.

case for providing more vegetable choices for

found that five days of refrigerated storage had

Frozen or canned, they still deserve nutritional

customers has never been more ripe.

a negative impact on nutrient concentration,

merit and are recognised by the Australian

Frozen and canned vegetables can be more

highlighting that nutrient retention of

Dietary Guidelines as a suitable source of

economical with reduced food waste and

vegetables has many additional variables

vegetables. The guidelines recommend eating

preparation time, making them a practical,

beyond whether they were bought fresh, frozen

five serves of vegetables a day for health, to

convenient and nutritious alternative to fresh.

or canned.

maintain a healthy weight and to protect

Including canned and frozen vegetables in your

Mineral content may increase in canned

against chronic disease.

pantry and freezer will give you easy access to

vegetables: Sodium is often added for flavour

high quality produce to satisfy your customers’

enhancement whereas calcium is added, for

year round expectations.

example, to tomatoes, to minimise softening.

Hard water utilised during processing can also result in increased uptake of sodium, potassium and calcium, which may exceed the losses due to leaching or during blanching.

27

The good word on

While the nation’s peak statistical body is reporting sustained growth in food allergies and intolerance, science is working hard to understand the causes.

Meanwhile, the food industry is dealing with a new reality: the universal menu as we once knew it is finished. author

GLENN CARTLEDGE

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gluten

It’s fair to say there is something unusual going on in Australia. For reasons yet to be determined, the nation has some of the highest food allergy rates on the planet.

In its most recent Australian Health Survey, the Australian Bureau of Statistics found that 17 percent of Australians aged two years or above (3.7 million people) stated they avoided a food due to either allergy or intolerance.

Meanwhile, research by the Murdoch Children’s Research Institute reveals that up to 10 percent of one-year-olds live with a clinically confirmed food allergy. The Institute reports data that indicates a significant and rapid increase in food allergy and anaphylaxis, with hospital admissions in Australia ballooning by 350 percent across the 10 years to the mid 2000s.

One of the most widespread food-related conditions is coeliac disease, estimated to affect more than a quarter of a million Australians, many of whom are undiagnosed. According to Coeliac Australia, the disease is a lifelong condition that means your body cannot tolerate gluten. A protein found in wheat, rye, barley and oats, gluten is typically present in products such as bread, pasta, cereal, biscuits and cake.

Coeliac disease can be serious. Untreated, it is associated with a three-fold increase in the risk of autoimmune disease (including liver disease and type 1 diabetes), osteoporosis and malignancy (such as lymphoma), along with an up-to four-fold increase in mortality.

It’s therefore not suprising that managing coeliac disease is a matter of high importance amongst those who live with the condition. And it’s certainly had an impact on the food industry, with packaged goods suppliers and the hospitality sector recognising the prevalance of the disease and the seriousness of its consequences.

One manufacturer that was quick on the uptake and has continued to expand its range in response to increasing demand is Australian health food company, Carman’s. Its gluten-free Deluxe Muesli first hit the shelves 10 years ago, and today a whopping 30 percent of its foodservice sales are gluten-free products.

According to Sue Yates, general manager – marketing & innovation at Carman’s, the foodservice sector is slowly but surely adapting to the new dietary landscape.

“The industry has come a long way in catering to specialty diets and understanding what a necessity it is,” she says. “Anyone who has lived a long time with coeliac disease would feel much more comfortable with the knowledge around gluten-free options.”

This growing understanding is also leading to careful consideration of the ways in which substitute ingredients can be used to maximise the quality of the eating experience.

Says Yates: “Increasingly it’s less about compromise because there are so many options, and improvements in manufacturing technology have also progressed. With Carman’s, making delicious products is always our number one priority, which we don’t compromise for gluten-free.”

Gluten Free Friendly’s

n - free In good news for the foodservice industry and customers alike, Yates believes the additional cost impact of catering for allergies and intolerances such as coelic disease is now minimal.

“When developing our recipes we are conscious of which ingredients are triggering a dietary restriction. With our manufacturing environment, the focus is then on segregation of ingredients and how gluten-free products are scheduled and managed.

“The majority of Carman’s gluten free products are no more expensive as we incorporate it into our range based on ingredient selection.”

Meanwhile, hospitality is going through its own period of adjustment as it grapples with practical ways to meet the needs of all diners in ways that are efficient for their kitchens but also provide opportunities for growth.

Executive chef of the RACV Healesville Country Club, David Martin, decided in 2013 to tackle the issue head-on with the introduction of his mymenu concept, a high-quality range of menu options for diners with dietary restrictions or preferences.

Instead of modifying meals as they’re ordered, mymenu is a permanent offering that covers all common dietary related conditions such as lactose intolerance, fructose malabsorption, paleo, raw, gluten free, vegetarian and vegan.

“This is a massively growing concern and isn’t going away,” opines Martin. “It is no longer acceptable to simply cater for the majority.

400g

CARMAN’S

Deluxe Gluten Free Muesli

It’s about making it a priority. I look at it as an entrepreneur. We have this growing dietary and lifestyle need. I thought I’d be mad not to think about how to address it and take advantage of it.”

While creating a dedicated menu for a wide range of dietary preferences seems like a significant undertaking, Martin believes it doesn’t have to be overwhelming.

80g

“It’s all about the mindset of the chef and either embracing or not embracing the change. There is some training involved for both back and frontof-house to ensure the concept is delivered to its full potential.

CARMAN’S Bliss Balls

“But now I reckon it’d be harder for me to be varying meals on the go rather than designing a menu from scratch with food allergies in mind,” says Martin, who also believes it is important that chefs remember it can take just one person with a dietary preference in a large group for the entire bill to leave for a more flexible venue.

Fortunately for those who live with coeliac disease, it seems that scenario is becoming less prevalent as the years pass and awareness of dietary preference grows. Like Yates, Martin agrees that it helps when ideas and substitute ingredients are improving all the time.

“Gluten-free products are getting so much better,” says Martin. “You can really write some gluten-free stuff into your full-time menu a lot easier than you could have done in the past.”

1.8KG

CONTINENTAL PROFESSIONAL Gluten Free Cream of Cauliflower Soup Mix

1.47KG

EDGELL Real Mash

29

Salt & Pepper

Double Crunch

squid sticks

Prawns

Simplot Code 174575

Packaging I&J Salt & Pepper Squid Sticks – 5x 1kg (poly) 20gram x 250 pieces per carton

Simplot Code 174573 174574

Packaging I&J Double Crunch Spicy Prawns – 5x 1kg (inner box) I&J Double Crunch Salt & Pepper Prawns – 5x 1kg (inner box) 17gram x 294 pieces per carton

Preparation

Deep-fry – 180º C for 2 ½ minutes (from frozen)

Preparation

Deep-fry – 180º C for 3 minutes (from frozen)

Deep Fry

180 º C

2 ½ mins

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180 º C

3 mins

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Cook from frozen, no preparation required Portion controlled and consistent quality, with a 2 year shelf life

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Using the highest quality ingredients, with no added artificial flavours, colours or preservatives

K

I

T

C

H

E

N

C

O

N

V

E

R

S

A T

I

O

N

GUMBUYA WORLD G I P P S L A N D ,

V I C

Hospitality Services Manager

MICHAEL TAYLOR

HOW DI D YOU GE T STAR TE D IN THE IND US T RY? My brother was a chef, so I followed him into the kitchen. Starting at Moonee Valley Racecourse I worked at a few different places. I realised most of these were tourist destinations, so I went down to Phillip Island with my brother to find a site and we opened up a Seafood Restaurant, Taylors Waterfront Restaurant. We were there for twenty-six years. We started from scratch and sold in 2011. I was approached to go to the Phillip Island Nature Park as Food and Beverage Manager and was there for five years.

And then to Gumbuya World to open up the Theme Park.

WHERE H AV E YOU WO R K E D ?

Moonee Valley Racecourse while I was doing my apprenticeship at Myer Melbourne, my brother was the chef there. I travelled around Australia.

Worked as the Chef at a French restaurant in Port Douglas for twelve months. Moved to Darwin and worked at The Atrium Hotel for

32

six months and then went to Perth as Sous Chef at Kings Park Restaurant. Everywhere I worked was within the tourism Industry.

W H O H AV E BEEN YOUR MOST FAM O U S C USTOMER S? We’re quite young here at Gumbuya, so I haven’t had any famous people yet… that I know of!

In my other roles we did a lot of international events, because they were international destinations. People like Mick Doohan, Wayne Gardner, Valentino Rossi, famous footballers… we had famous artists from America. Actually, we cooked for the Prince of Abu Dhabi once.

He came with eleven limousines and hired the whole place out! It was crazy!

next to the visitors for a quick snap. A lot of the visitors used to wear expensive jackets, the big expensive woollen ones. This visit, we pulled the lobster out for the photo and it clawed onto the visitors’ jumper! We couldn’t get it off him! All the other Japanese visitors were there filming us trying to rip this lobster off the guys arm.

He was panicking ‘get it, get it off!!’ It was a big lobster and they bloody hurt when they get you.

You should have seen the sweat coming off him.

It didn’t hurt him, but his $300-$400 jumper had this big hole in it. All the other people from the bus thought he was a hero. He was pretty stressed, but it was funny! God it was funny…

We stopped doing photos after that! Cost us a fortune.

W H AT I S YOUR FUNNIEST WO R K S TORY? At our Seafood Restaurant in Phillip Island, we used to take the lobsters out of the tanks for quick photo opportunities. A lot of our Japanese visitors loved this, so we would hold them up

WHAT WA S YOUR BEST DINING EXP ER IENC E A ND WHY? I like Rockpool in Melbourne’s Casino. They’re very consistent with their food and always come up with good ideas. They’re always modern and you can tell they’re passionate about their food.

Victoria’s newest theme park, Gumbuya World, promises families a delightful day of water, wildlife, adventure and fun in the Australian bush. With up to 2,000 customers on a busy day, the near 40 kitchen staff have their work cut out to keep punters happy! We caught up with Michael Taylor, the park’s Hospitality Services Manager.

WHAT H A S B E E N YOU R B I G G E S T P RO FES S IONA L ACHI E V E M E N T? Opening and operating a three hundred seat restaurant with my brother and our partners for twenty-six years was a great achievement.

Starting with the Gumbuya team was also exciting. Opening a new theme park doesn’t happen very often. It has had its challenges, to be able to feed thousands of people on your first day with a new team… that’s big. The next few years is very exciting for me professionally with what we have planned.

WHAT D O YOU E NJOY O U TS I D E T HE KIT CH E N? Spending time with my wife and six kids, and their sports. I love thoroughbred horses. We breed race horses. I’ve been breeding for twenty years but haven’t been too successful… but it’s a passion.

W H AT ARE SOME OF YOUR FAVO U R I T E P ROD UC T S? Edgell Ultrafast are definitely the best chips on the market. I’ve used them for years and they haven’t changed quality. They hold better than others, they don’t get black ends and they don’t lose weight in cooking compared to their competition. You also get a good yield out of them.

I’ve used the I&J Vegetable Patties. I like them because they are what people want. They want that crumbed product and the Vegetarian option.

W H AT I S T HE MOST IMP OR TA NT PI E C E O F KIT C HEN EQUIP MENT AN D W H Y ?

Rational’s (Combi Oven) have changed how people can cook. They’ve taken out the time component of cooking. You can’t work in a kitchen without them!

WHAT ’ S YOUR SEC R ET TO SUC C ESS? It’s having the courage to take a chance. Back yourself in and listen to experienced people in the industry. Surround yourself with people that are knowledgeable and can keep you motivated.

WHAT T R END S D O YOU TH INK WILL IMPAC T T HE IND USTRY IN T HE NEXT 5 YEA R S? There’s a few challenges that are going to come in the next few years to the industry. For us it’s about variety. The population is so multicultural now, many of our customers are interested in different foods. Dietary requirements are also more prevalent, and you have to be so much more educated now on what they can eat.

Allergies and everything with it… its huge, also sustainability in products and ingredients will continue to be driven by the consumer. The industry is really embracing the challenges that will come with this.

33

MEXICAN POZOLE

MAK ES 10

50ml oil 100g frozen Edgell Chopped Onion 7g crushed garlic

2lt fish stock 150g Edgell Corn Kernels

20g cumin powder 5g cracked black pepper 5g cayenne pepper

50g whole ancho chillies 70g jalapenos 1.5kg firm white fish fillet

10g chilli powder

200g finely shredded savoy cabbage

10g salt

100g finely sliced target beetroot

3g fresh oregano

SHREDDED BEEF ENCHILADAS

1kg canned white hominy, drained and rinsed

100g limes

MAK ES 10

2kg chuck steak

100g Leggos Tomato Paste

100g frozen Edgell Chopped

200ml beef stock

Onion

750g Leggos Crushed Tomato

6g chilli powder

10 Culinary Select 10� Flour Tortillas

3g garlic powder

150g grated tasty cheese

3g onion powder

75g onion

3g crushed red pepper flakes

150g tomato

3g dried oregano

150g avocado

6g paprika

20g coriander leaves, for garnish

9g ground cumin 6g salt

34

PORK CARNITAS WITH BLACK BEAN, CORN AND AVOCADO TACOS MAK ES 10

2.5kg of 2cm cubed pork neck 3g salt 20g ground cumin

500ml vegetable oil

8g chilli powder

200g Edgell Corn Kernels

6g cayenne pepper

200g drained Edgell Black Beans

6g garlic powder

200g diced avocado

2g ground cloves

100g coriander leaves, for garnish

2 bay leaves

10 Culinary Select 10� Flour Tortilla

35

SLOW COOKED LAMB CURRY WITH PUMPKIN AND POTATO

MAK ES 10

2kg diced lamb leg 100ml olive oil 200g frozen Edgell Sliced Onion 50g mild curry powder 15g curry leaves 150ml honey 300g diced butternut pumpkin 250g diced potato 250g frozen Edgell Cross Cut Beans 2L Continental French Onion Soup

CURRIED VEGETABLE AND CHICK PEAS STEW 50ml olive oil 200g frozen Edgell Chopped Onion 200g Edgell Whole Peeled Potatoes, diced 20g curry powder 20g brown sugar 15g fresh ginger 10g crushed garlic 1L Continental French Onion Soup

36

MAK ES 10

1kg drained Edgell Chick Peas 700g Edgell Chinoise Vegetable Mix 1.5lt Leggos Classic Herb Sauce 3g cracked black pepper 400g baby spinach 500ml coconut milk 1kg frozen Edgell Pearl Couscous

BEEF AND MUSHROOM STEW

MAK ES 10

500g Portobello mushrooms 100ml olive oil 300g frozen Edgell Sliced Onion 20g crushed garlic 15g sage leaves 200g bacon 7g salt 2kg chuck steak 300g frozen Edgell Diced Carrot 1L dark ale 1L Leggos Crushed Tomatoes

37

A uthor

JADE VIDoTTO

The Family tradition of NonNa's

38

Like many other children growing up in a loud Italian family, I dreaded passata day. I found it boring and just wanted to play. However, now I am grown up I see it as a beautiful tradition, something I never want to miss and look forward to every year.

All non-Italians want an invite, they think it’s

family for many, many generations, and is a

This cooks until the job is done, around 3 hours.

something magical and incredible. But usually it’s

tradition I will continue when my grandparents

It’s then served over pasta and it’s the one pasta a

just another day of work with lots of espressos,

have moved on.

year everyone, no matter how far they live or how

biscotti, and of course, Italian arguments (always

The steps for passata making are:

busy they are, will come for.

the best kind!).

1

Wash and cut a slit in each tomato

Traditionally, I like to add seared chuck steak and

If you haven’t heard of it before, it’s where Italian

2

Boil them until soft and the skin becomes

polpetta (Italian meatballs) to my pasta sauce.

loose.

Not only is it amazing to eat, the sauce takes on

3

Drain for around 30 minutes. This is an

the flavour and nothing can beat it. Another

Italian’s diet and many people can vouch it is

important step, the more you drain your

common one is a simple Bolognese. This is

easily the best passata you will ever have. Nothing

tomatoes, the less water there is in your sauce.

usually made to make other dishes like lasagne or

Run the sauce through the tomato press. Out

just to eat over pasta. I also make Parma sauce,

on a smaller scale and you think it will taste the

of one end comes the passata, and the other

pizza sauce, casseroles and seafood dishes with it –

same. But for every family, their passata is the

the skins. The skins do provide a lot of

the options are endless.

best and as corny as it sounds, it’s because it’s

flavour so we usually pass them through

Traditions are so important in our culture;

made with generations of love.

once.

without them we wouldn’t have diversity or

5

The sauce is seasoned with salt and bottled up

appreciation for the past. I can’t speak for

with basil from the garden.

everyone, but my grandparents grew up in

6

Lids are tightened and bottles are boiled for

country towns where growing everything yourself

expert – in my family’s case, this is Nonno

30 minutes to ensure they are sealed. You

was crucial. They have a big beautiful garden,

Sandro. They are sweet and slightly overripe – if

leave the bottles to cool in the drum

make their own passata, salami, olives, pickled

you were to eat one fresh it would taste almost

overnight until they can be handled.

vegetables, biscuits and everything in between.

families get together and make fresh tomato passata for the year ahead. This is a staple in an

can replicate it. I’m sure you can do the process

It is usually made purely with Roma tomatoes, a

4

bit of salt and some basil from Nonno’s garden.

The tomatoes are sourced well in advance by the

unpleasant, but they are perfect for making

The absolute best part about pasta day is enjoying

Understanding and continuing these traditions

passata. The amount you order is the amount you

a fresh tomato sauce for lunch. A very plain

myself is something I look forward to and it gives

need for the year. Some years you will make a lot

sauce, but it’s all you need when the sauce is that

me such an appreciation for the culture I grew up

and others less.

fresh. Nonna Tina slowly cooks off some garlic

in. Long gone is the child who didn’t want to join

The process is seamless. It’s been done in our

and onion in olive oil and pours in the sauce.

in on passata day!

39

A FRESH NEW LOOK FOR AGB

INTRODUCING

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BURGLARY, VANDALISM AND FRAUD CAN CAUSE SERIOUS DISRUPTION TO THE RUNNING OF ANY BUSINESS. PSYCHOLOGICAL IMPACTS, THE COST OF REPAIRS, LOSS OF VITAL EQUIPMENT AND BUSINESS DOWNTIME CAN AMPLIFY THE EFFECTS OF CRIME. SO WHAT CAN YOUR BUSINESS DO TO REDUCE THE CHANCES OF BEING TARGETED? author

GLENN CARTLEDGE

Burglary and damage to property can create significant emotional

shoplifting – investing in the likes of CCTV and store transaction

turmoil and inconvenience but it’s important to remember the chances of

software – what steps are available to minimise the risk of a more serious

your business being targeted are relatively low.

crime being committed against your business?

The Global Theft Barometer is an annual report on retail crime based

Firstly, research has proven that there are many sensible measures you can

upon in-depth phone and written survey interviews conducted in 24

take to significantly reduce the risk of your business being burgled.

countries, including Australia. Data shows that seven out of every 10

In their 2003 book Become a Problem-Solving Crime Analyst, John Eck

crimes against retailers in this country are for shoplifting, while burglary

and Ronald V. Clarke laid out a range of crime prevention activities for

and vandalism rates are significantly lower at 6% and 5% of retail crimes

commercial premises. In a 2009 ASIS Foundation paper, Australian

respectively.

security and policing expert Tim Prenzler, PhD grouped Eck and Clarke’s

That’s not to understate the impact of shoplifting, which in 2015 was

activities into three fundamental categories:

estimated to cost Aussie retailers a staggering $2.7b per year. (It’s also

1. Increase the effort required to carry out a crime

interesting to note that Australia records the world’s second highest level

2. Increase the risks of being identified and caught

of employee theft, with 25% of all shrinkage attributed to workers.)

3. Reduce the rewards of the crime

So while it’s understandable that retailers will focus heavily on reducing

Let’s look at examples of each.

cont’ d

41

•

Make it harder to access your premises by installing security

•

shutters or grills •

Alarm the exit points within your building

•

Maintain the surrounds of your premises and ensure implements that could be used to break and enter are cleared

Apply the virtues of natural surveillance by, for example, reducing the height of shrubs and plants that could conceal a break in point

•

Employ members of staff who have security expertise

•

Install CCTV and initiate or increase on site patrols

T O P TIP

T O P T IP

Various studies have confirmed the benefits of an alarm on crime

While jury is out on the effectiveness of CCTV, common sense

reduction rates, with one paper even concluding that simply

suggests a business with an active CCTV resource is less likely to be

advertising the presence of an alarm system at a premises halves the

targeted than the one without. In any event, should the

likelihood of a burglary.

unthinkable happen, a well set up CCTV system should provide evidence that increases the chance of a conviction and satisfy an insurance claim.

Buying a CCTV system outright can be a hefty investment, typically starting at $2500, but the likes of Tyco Retail Solutions offer a rental alternative that may make the cost more manageable.

They will install and commission a 4-channel digital video recorder with four dome cameras and an LCD screen for $83 a month over a

42

Ensure items of high value are concealed inside your premises, using locked cupboards, a safe or other concealment methods

•

Bank cash takings regularly, if not on a daily basis

•

Use micro dotting to identify high value items of equipment

LOOKING OUT FOR YOUR STAFF

•

It’s one thing to protect your premises and stock, but quite another to maximise the wellbeing of your staff. After all, physical goods can be replaced but the effects of criminal behaviour on staff can be traumatic and long lasting.

As a business owner, the law commits you to a duty of care over your staff and customers.

Apart from following the measures above to reduce the chances of your business being targeted in the first place, training staff in how to respond to a crime is a highly worthwhile consideration. The Australian Institute of Criminology recommends staff be trained in cash handling and management procedures, security routines for business opening and closing, security practices and procedures, and identifying, reporting and recording suspect activity.

For people who work alone, the risks can be pronounced. Fortunately, there is a solution – the lone worker distress alarm. These devices are typically carried on the person and have a range of functions including the ability to generate an emergency response from a remote call centre. One such unit, the LifeWATCH, is worn on a lanyard and the wearer simply pulls down on the unit to initiate a conversation with the control room. It includes a GPS, works Australia-wide and help is available for the wearer 24/7.

For more practical tips on supporting lone workers, visit www.ohsrep.org.au and search for “working alone”.

TO P TI P It’s always been a wise idea to clear cash from your premises at the end of each day. But other alternatives are emerging that will ultimately allow businesses to do away with cash altogether. The

Finally, it’s worth noting that if you have been burgled, a UK study

early innovator in cashless debit transactions, EFTPOS, has been

has some sobering news on the chances of lightning striking

joined in recent times by the likes of Apple Pay and even digital

twice… or even more often. Conducted in Leicester, the research

currencies. Put simply, the less your business handles cash, and the

found that 17% of burgled businesses accounted for 69% of all

more often it removes cash takings from the premises, the less prone

incidents. In other words, the bulk of reported burglaries are

it will be to a robbery.

committed against relatively few targets. It is believed repeat burglaries occur in part because a successful burglary encourages other thieves to try their luck.

The message is clear: if your premises have been targeted once, it’s well past time to step up your security.

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