Food for Thought Issue 86

Unleash your creativity and save time with NEW Intense Flavours – delivering complex, exciting flavours to your dish with each intense drop.

REDEFINING FOODSERVICE FOR aged care

Planning and preparing food in aged care settings is one of the most challenging roles nutritionists and chefs can take on. Through education and awareness programs, some organisations are working hard to make a difference in this complex sector.

Here at F4T, much of our focus is on restaurants, bars and cafés, but the likes of aged care facilities and hospitals are significant and important parts of our industry. These essential institutions are responsible for taking care of some of the community’s most

vulnerable people. And part of that role is maximising health through enjoyable meals that contain the nutrients required to maintain a quality lifestyle.

Recently, the aged care sector has been in the headlines for all the wrong reasons. The

Commonwealth Government’s Royal Commission into Aged Care Quality and Safety, which began in 2018 and is ongoing, has uncovered some troubling stories from the near 7,000 submissions received at the time of writing.

GLENN CARTLEDGE author

An interim report, delivered at the end of October 2019, was titled, “Aged Care in Australia: A Shocking Tale of Neglect”. It makes for difficult reading. Of the online submissions made to the Royal Commission, 25% relate to nutrition and malnourishment. In expert evidence to the commission, the Dietitians Association of Australia used research to estimate that up to 50% of people in residential aged care are malnourished.

In a rare bright light, the interim report does however note that most workers in the sector are doing their best in extremely trying circumstances.

To underline the challenges facing kitchen staff, aged care executive chef Timothy Deverell told the commission that “up to 70% [of aged care residents] are on texture-modified diets,” but that at no point in his extensive training as a chef did he receive any schooling on texture-modified diets. Clearly, education, support and the widespread distribution of user-friendly aged care-specific resources are keys to providing better dietary care for our elderly.

PUTTING UP A HAND TO HELP

Celebrity chef and 2010 Senior Australian of the Year, Maggie Beer AM, fronted the royal commission in an appearance that made national headlines.

Beer is the founder of the Maggie Beer Foundation, which was established in 2014 to improve the food-related experiences of older Australians, particularly those living within aged care homes. It advocates for change, and runs masterclasses, education projects and workshops designed to bring better food to our seniors.

But Beer’s foundation is just one of several bodies that have recognised knowledge gaps in aged care kitchens and are determined to assist in improving the current situation.

The Lantern Project describes itself as a national collaboration with a goal to improve the quality of life for aged care residents through great food and nutrition. One of its objectives is to empower aged care staff through education, training and resources.

Founder Dr Cherie Hugo recently wrote that aged care operators should immediately prioritise the thing residents most value – food and the mealtime experience.

“Clinical indicators, quality of life and health outcomes pivot directly on appropriate nutrition,” she told Australian Ageing Agenda magazine. “Get food and the mealtime experience right, and wellbeing and quality of life will be achieved.”

To help realise this, Hugo’s organisation has created its Lantern Approach, an awards-based system powered by an app that captures stories directly from residents, family and staff to identify and tailor strategies around a home’s priorities and values.

UP TO 70% [OF AGED CARE RESIDENTS] ARE ON TEXTURE-MODIFIED DIETS

aged care

In April 2020, Simplot Foodservice is launching the HACKS educational resource. An acronym for Helping Aged Care Kitchens Succeed, HACKS comprises an easy to use fan deck full of recipes, advice and inspiration, plus a series of educational videos featuring Simplot executive chef David White and dietitian Kim Tikellis.

“We designed HACKS to bridge the gap between formal training and the everyday challenges faced by aged care kitchens,” says Tikellis.

“The reality is that it’s not actually that hard to provide high quality, nutritious meals with great variety. But without the tools and the training, many kitchens are crying out for help.”

Tikellis says Simplot’s goal for HACKS is to give busy kitchens a comprehensive set of recipes, information and tips that will make their day-to-day lives easier.

“Crucially, HACKS has the potential to significantly improve the quality of life for seniors in care.”

Meanwhile, Unilever Food Solutions (UFS) has developed its RE:FRESH programme for the aged care sector, which provides aged care kitchens with tips on menu planning, expert insight, theme event ideas, video tutorials and more. It can be accessed at unileverfoodsolutions.com.au

UFS’s Operator Marketing Manager ANZ, Olena Cheong Foo, told F4T that she believes it is “absolutely possible” to ensure every resident in aged care is provided with tasty, nutritious food.

“Over the past four years, UFS has spoken to experts and aged care chefs across Australia who have been innovating and working extremely hard to ensure all their residents have delicious, nutritious meals that also meets their specific needs.”

Cheong Foo says the RE:FRESH program provides content that educates and inspires people working in aged care so they can continue to improve the food and meal services they deliver every day.

“Anyone working in aged care who is part of creating and serving meals to residents will find the RE:FRESH content useful, from supervisors, chef managers and chefs to kitchen hands and food service staff,” she says.

Many of us will rely on the services of an aged care facility in our final years. It is with great hope that we live those years in happiness, with high quality food playing a role in our enjoyment of life and the maintenance of our health. While the Royal Commission goes about calling to account some sections of the aged care sector, it is heartening to witness a renewed focus on education and support that will ultimately advance the dietary concerns of aged care residents.

MAKING IT EASIER TO FIND THE RIGHT CHIP

As the foodservice market has grown and evolved, Edgell has grown with it and is today dedicated to providing solutions that meet the needs of foodservice professionals across all types of establishments and outlets.

This expertise and commitment to finding value-added solutions is exemplified in Edgell’s extensive range of frozen chips, which are now being presented to the market within distinctive categories – an initiative designed to make it easier than ever before to select the right chips for your business.

Your favourite Edgell chip now falls within a particular category, such as Trusted Originals, Perfect Performers and Specialty. And for those who may be unfamiliar with the superior quality

of Edgell chips, the new categories are a simple solution to help you identify your best choice.

“At Edgell, we’re dedicated to helping your business grow, and you might be surprised to learn how big a role your choice of chip can play in that,” says David White, Executive Chef for Simplot Australia Foodservice which owns the Edgell brand. “For many businesses, chips are the most profitable food item – and consumer demand is on the increase.”

David says it’s a mistake to assume all chips are basically the same. “In fact, most of the chips in our range were developed specifically as a solution for a particular end-user need,” he explains.

An iconic Australian brand which traces its origins back to 1926, Edgell has built an enviable reputation over many decades as a trusted supplier to both retail and foodservice.

A common misconception is that choosing the chips with the cheapest cost per carton will give you the best value and profit. But as David points out, this is often a false economy. “You need to think about yield – how many chips does it take to cover an empty space on the plate, or how many chips to fill up a chip cup or carton? Because it’s important to remember that you’re paying per kilo of chips, and some types of chips yield more per kilo than others.

“Yield is what drives profitability, not carton cost. The coating on the A-grade chips in our Perfect Performers range not only enhances taste and texture but also increases yield – so they deliver more servings, and more servings equals more profit. In contrast, budget chips that are typically uncoated and have higher moisture content have a lower yield when cooked.”

And when you bear in mind that each serving commands roughly eight times its food cost, it really is a false economy to choose a budget product that’s a few dollars cheaper per cartonbecause you not only lose that ‘saving’ due to lower yield, you also miss out on the profit you could be generating by choosing a superior product with better yield.

“You can afford a quality chip – you just need to do the maths.”

But yield is just one of several factors you should take into account in choosing your chips. For example, if you’re running a high-throughput operation and want a basic, quality chip that’s uncoated and is designed to be cooked and consumed fast, Edgell’s Trusted Originals range may be your best choice available in range of cut sizes. But if you’re running a burger chain or restaurant and want a chip that’s a little more distinctive and will set your offering apart from the crowd, a chip from the Perfect Performers range is a better bet.

“There is an actual science in choosing the right chip,” David says. “Let’s start with whether you want a smaller or larger cut –smaller is higher yield and faster cooking but shorter hold time, whereas larger is lower yield but longer hold time.” As you can see, there’s a range of options depending on what’s best for your business.

“Next to consider is coated vs uncoated – as mentioned, not only does a coated chip deliver greater yield, but the coating can also act as a carrier of flavour and seasoning to enhance taste and texture. Coating also extends hold time, making the chip stay hotter and crispier for longer - so this is beneficial if your business has slow periods when your customer throughput drops down.”

Y ield is what drives profitability, not carton cos t.

Hold time itself is a key consideration when deciding which chip to choose. Coated products in the Edgell Perfect Performers range, such as Supa Crunch or Beer Batter chips, have a hold time well beyond that of traditional uncoated chips. “Our Perfect Performers have been designed as ‘cook and hold’ solutions –they come in a range of different cut types and seasonings and will retain their heat and crunch up to four times as long as traditional fries. Perfect Performers are a great way to make your menu stand out from the competition as their superior crunch, taste and flavour can create a real buzz and ensure that all-important repeat business.

“Remember that most customers won’t bother to tell you that they’re disappointed with your chips – they simply won’t come back and you’ll lose them to the competitor down the street that is probably selling our Supa Crunch,” David points out. It’s also the case that some people are willing to go out of their way, even drive across several suburbs, to get their favourite chips – so don’t underestimate the importance of the humble chip in attracting and retaining customers!

ustomers

“Our research shows 82 per cent of customers are unsatisfied with the chips they get from delivery and takeaway pick up, and that’s because they chose the wrong chip and they’ve gone soggy and lost their crunch. If your business does a lot of takeaway and delivery, you want a chip with maximum hold time like our new Edgell Delivery Chip – which holds for up to 40 minutes under delivery conditions or 60 minutes under a heat lamp.”

–

c

won’t bother to tell you they’re disappointed

they simply won’t come back

Remember, chips are not just a frozen commodity – they can make you a lot of money if you make the right choice for your business and customers! Edgell has a chip to suit all foodservice operations and is dedicated to helping your business grow by making it easy for you to choose the right one:

PERFECT PERFORMERS iginals

Made with A grade quality Tasmanian sourced potatoes, Trusted Originals are available in a wide variety of traditional cuts and formats and boast that classic potato taste – including Edgell Shoestring, Choice Freeze Chill, 10mm Ultra-Fast, Hash Browns, Gems and Rosti.

Available in various cut types and seasonings, Perfect Performers are battered to retain heat and crunch with a delivery chip offer that holds for up to 12 times as long as traditional uncoated chips, providing a terrific ‘cook and hold’ solution. They’ll help your menu stand out from the crowd and keep customers coming back, and include such beloved favourites as Edgell Supa Crunch, Edgell Beer Batter and Edgell Diamonds.

The Edgell Finest range provides the ultimate point of difference, like Sidewinders & Vegetable chips to set your business apart, with unique cuts and expertly crafted varieties that customers are prepared to pay more for.

For those businesses on a tight budget looking for a value offering, Simplot’s Gardenland range features popular cuts made from B grade potatoes.

I can’t eat that

Eating and drinking is something we take for granted. Most of us do it every day without a second thought. Yet approximately 8% of the population have difficulty swallowing their food and drinks, in a medical condition termed ‘dysphagia’.

Dysphagia impacts a myriad of people of all ages. Some examples include older adults with dementia, children with developmental disabilities, and people with brain injury or throat conditions.

No doubt dysphagia makes every day eating and drinking challenging. Seemingly harmless food and liquids can get into the lungs and cause chest infections, or worse, be life-threatening choking hazards.

BIG BELIEVER OF MAKING IT YOURSELF?

Here are some simple steps to help transform Texture 7 Edgell vegetables into Textures 6, 5 and 4, according to IDDSI standards for adults.

Step 1 - Cook our quality Edgell diced frozen vegetables until tender (tip: steam for approximately 16 minutes from frozen).

Foods and drinks, prepared to an appropriate size, viscosity and overall textural requirement – based on the severity of dysphagia. The International Dysphagia Diet Standardisation Initiative (IDDSI) commenced in Australia as of 1st May 2019, and makes it easier to prepare safe food and drink textures for those in need. With these new guidelines in place, our health and aged care partners around the country are seeking convenient, IDDSI suitable solutions to help them reduce kitchen complexities.

Step 2 - For Texture 5, blitz in the food processor for 15-20 seconds until the vegetables are approximately 4mm x 4mm in size.

Step 3 - For Texture 4, process for an additional 30 seconds or until a smooth, lump-free puree is achieved. Add some a suitable liquid for processing if required (e.g. cream or milk are suitable for added calories, protein and calcium).

ROXANNE TAN author Nutritionist

WE DO THE PREP, SO YOU DON’T HAVE TO

Look no further for vegetables prepped to the perfect size, ready for chefs to cook and create delicious, texture-modified meals!

TEXTURE

Regular

Soft & Bite-Sized

Minced & Moist

SUITABLE PRODUCTS

All Simplot vegetables

Diced vegetables (1.5cm x 1.5cm)

• 40210 Edgell Diced Carrots

• 40273 Edgell Chopped Onions

Riced vegetables (4mm x 4mm)

• 12373 Birds Eye Broccoli & Cauliflower Rice 500g

• 12229 Birds Eye Cauliflower Rice 500g

• 12374 Birds Eye Sweet Potato Rice 500g

Mashed vegetables

• 12130 Birds Eye Sweet Potato Mash 500g

Pureed

• 43106 Birds Eye Potato Mash 500g

INTRODUCING HELPING AGED CARE KITCHENS SUCCEED

At Simplot, we know the needs of aged care residents are complex. That’s why we want to share the expertise of our dedicated professionals, including chefs and dietitians, to help improve the quality of life for seniors in care.

Helping Aged Care Kitchens Succeed (HACKS) is a series of resources aimed at helping aged care facilities give the best possible care to their residents, through practical food solutions and advice for enjoyable mealtimes. HACKS is a support package that has been developed to easily and cost effectively meet the varying nutritional needs of your residents. It will be available in April 2020.

HOW DID YOU GET STARTED IN THE INDUSTRY?

I came from the south coast to the big smoke looking for a job. I’d always loved cooking and I was willing to work hard and that’s exactly what I did.

WHERE HAVE YOU WORKED?

I started my apprenticeship working at Vikings Town Centre for Peter Weir, and right from day one he put it in my mind that I was always working to run my own business some day, which is exactly what I did two years after completing my apprenticeship. I have catered three of the four Vikings Clubs in Canberra.

WHAT IS YOUR FUNNIEST WORK STORY?

I started my apprenticeship on a Sunday, which just so happened to be Mother’s Day. I somehow got through lunch service only to find out that kitchen hands didn’t work on Sundays. I didn’t know what kitchen hands were anyway. It was up to the new apprentice to wash the dishes. I thought I was just about done when the boss came in and said I should probably have a ten minute break, to which I replied “no thanks I am nearly done,” when he said “you better have a break because you have to start dinner service in 10 minutes time and it is going to be busier than lunch!”

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

Spending time with family, eating out and seeing what other chefs are doing.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

Dining at Aria in Sydney was a highlight.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

Being able to mentor young people and seeing them go on to develop into fantastic chefs in their own right.

WHAT’S THE MOST IMPORTANT PIECE OF EQUIPMENT IN YOUR KITCHEN?

It has to be the Rational Combi Oven because it does all the heavy lifting in the kitchen, from overnight roasting, braising casseroles, baking, and steaming.

The second most important is my chef’s knife, because it’s where I start every day!

WHAT’S YOUR SECRET TO SUCCESS?

Hard work and being able to see other people’s potential and encouraging them to use it.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

I think the industry is changing its culture for the better. No longer will young people want to stay in a job that doesn’t treat them properly, there will always be shady operators who are generally only on the scene for a few years, but as an industry we have to put our staff first before we lose them forever.

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

It’s ok to make mistakes as long as you learn from them. Stand up for yourself and don’t be afraid to share your ideas and opinions with your chefs because you are stronger than you think!

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?

Good food and friendly service will always be cornerstones to the industry. I think demand for convenience will be key; offering tech solutions such as online ordering and mobile ordering through an app to make it a faster service. Customers are becoming more health conscious and I believe this will only increase in the next five years, with restaurants having to adapt to stay alive.

Gluten Free RANGe

RUStIC WHIte

Feel how soft this white loaf is, it is perfect for sandwiches.

CODE 9110

SOY & LINSeed

White quinoa, kibbled soy and linseed give this lovely loaf a sweet, nutty crunch.

CODE 9109

Every bit better

mIxed SeedS

Notice all the seeds in here: White chia, sunflower, linseed, pumpkin and poppy.

CODE 9111

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CHECK-UP

Happy new year to all my readers. I trust you had a successful 2019 and are looking forward to an even bigger 2020 as we are. But it could be a hard one. Many chefs forget how important the start of the year is. They are usually trying to recover from the Christmas and New Year shenanigans.

I understand the jobs you have to do are never-ending, but taking some time to check a few things and plan for a successful year is so important. And it doesn’t have to be just the job of the business owner/manager; don’t be afraid to delegate and get all staff involved.

CHECK-UP

MENU

• Check menu has been written for the time of year.

• Look at using seasonal produce. it’s often cheaper.

• Update Menu - Menus are like fashion trends.

• Fully cost menu - Recipe Cards and Cost Sheets.

• Look at current trends:

• What is the next big thing in 2020?

• Is it worth doing?

• Will it make you money?

• Have a Social Media Plan.

• Healthy Meal Options:

• Vegan, vego, intolerances.

• Kid Friendly - Are we catering for kids?

• Use feedback forms and follow up on any problems.

PRODUCT PRICES

• Look at all stock prices.

• Start a calendar for suppliers to tender or bid for supply.

• Can you use a cheaper product?

• Make or buy – which is better?

ROSTERS

• Get holidays out of the way as soon as possible.

• Look at a training for chemical usage.

• Check usage of chemicals and start a monitoring program.

CHEMICALS GOODS RECEIVED

• Are you getting what you’re paying for?

• Are your staff trained to properly receive goods?

• Are you checking each product?

• Are you checking product prices each time?

• Are your stock sheets being updated?

• Look at all public holidays.

• Check when Apprentices start trade school and when their holidays are.

• Set up a request book.

FREEBIES

• Do random checks of food counts.

• Check POS system food sales.

• Do a random stocktake.

The New Aussie Tradition:

Brunch

AUSTRALIAN DINERS HAVE A SOFT SPOT FOR BRUNCH. ESPECIALLY OF THE ‘ALL-DAY’ VARIETY. BACON, EGGS AND AVOCADO TASTE AS GOOD FOR MANY PEOPLE AT 3PM THESE DAYS AS IT DOES AT 8AM. THOSE CAFÉS LOOKING TO BENEFIT FROM CUSTOMERS’ GROWING DESIRE FOR A LATE BRUNCH, MIGHT CONSIDER OFFERING AN ALL-DAY BREAKFAST OPTION TO THEIR MENUS.

Tip Top Foodservice offers a range of breakfast products, perfect for your brunch menu; from super thick slices perfect for a decadent French toast to pre-made pancakes for your kids’ menu.

All are delivered frozen nationally via foodservice distributors and have a six-month frozen shelf life, so you don’t need to worry about waste.

Super Thick White

BREAKFAST PATTY MELT

INGREDIENTS

2 slices Tip Top Super Thick White

1 slice streaky bacon

90g sausage patty

2 slices American burger cheese

1 tbsp onion jam

1 tbsp BBQ sauce

1 egg, fried

2 tsp mustard aioli

Super thick white 9326

700G / 6 PER CARTON

Super thick raisin 9327

650G / 6 PER CARTON

ENGLISH MUFFINS 9328

6 PACK 400G / 6 PER CARTON

pancakes 9066

6 PACK 360G / 5 PER CARTON

crumpets 9067

METHOD

Preheat non-stick pan to medium heat and fry the bacon and the sausage patty until cooked through and slightly crispy. Keep pan aside

To assemble, spread BBQ sauce evenly on one piece of Super Thick, add one slice of cheese, the sausage patty, onion jam, bacon and the remaining cheese slice.

Spread mustard aioli on the other slice of bread and add to the build sauce side down. Add the fried egg on top, sunny side up.

6 PACK 300G / 12 PER CARTON

sliced sourdoubh cafe loaf 9084

900G / 4 PER CARTON

CHECK-UP

STAFF

• Look at a training and succession plan. Staff may be looking for a change.

• Get a holiday calendar in place.

• Sit down with each staff member and give feedback of the last year.

• Reward your staff.

• Have fun at your staff meetings.

• Ask your staff for their opinions.

• Get to know them.

• Show respect to all staff.

• Say thank you.

FRONT OF HOUSE

• Make sure front-of-house understands how they can help lower the food cost by upselling high-margin items.

• Go through menu - well-trained front-of-house sales staff will be able to help the kitchen sell the menu items that have the highest margins, therefore minimising overall food cost percentage.

PRODUCTION ISSUES

• Are all the specials on offer costed properly prior to being offered to customers?

• Are you monitoring the weekly spend on food? Do you have a budget?

• Do the staff have digital scales?

• Do you have wastage/skill issues? What do you do with leftovers?

• Does the kitchen team know what you are trying to achieve?

• Have the recipes been costed correctly?

• Have you got standard recipes for all dishes? Are they being used?

• Is portion control being adhered to?

• Is wastage being recorded? What are you doing with the amount?

• What is going on with GST – is it being allocated correctly?

FRIDGES AND FREEZERS

• Clean and organise – take everything out and clean.

• Have defined sections and spots for all items and label them.

• Use up produces – they are going off just sitting there.

I hope this helps! Over my years in the kitchen, I have found that the more organised the kitchen is, the easier it is and the more profitable it will be.

We have some very exciting products coming in 2020:

• Sticky dates – our online label maker.

• Keeping it Cool Data loggers link to our food safety plan.

As usual I would love to hear from more of you, if you have any comment, question or topic you need help on please let me know.

Looking forward to a fantastic 2020!

Happy costings,

Andrew Briese C.E.O Cooking the Books

Begin your change at the sauce

Discover our range of progressive, delicious sauces, now all gluten free, to meet changing diner needs.

Find out more at ufs.com/knorrprofessional

KNORR INTENSE FLAVOURS

FRESH

Zesty freshness blended from Mandarin, Tahitian Lime and Yuzu juices, for a balanced citrus profile, without all the squeezing!

EARTH

A balanced mix of mushrooms, including Boletus and Porcini, for a complex, earthy richness without needing a shroom load.

CREATIVE INGREDIENTS, REDUCED, ROASTED & SMOKED TO DELIVER COMPLEX & EXCITING FLAVOURS WITH EVERY DROP.

UMAMI

Rich, caramelised flavours from slow, oven-roasted onion and garlic for an aromatic, umami sweetness, saving hours of prep.

SMOKE

Warm BBQ profile of roasted onion and sugar, smoked over hardwood for a natural, charred smokiness that can easily be infused.

THIS VERSATILE RANGE IS SUITABLE FOR ANY DIRECTION YOUR CREATIVITY TAKES YOU. WHAT’S MORE, THEY’RE 100% VEGAN WITH NO ADDED MSG.

FREE the FLAVOUR # WITH KNORR INTENSE FLAVOURS RANGE

NOW AVAILABLE AT LEADING FOODSERVICE DISTRIBUTORS, OR ONLINE AT FOOD COLLECTIVE AND AMAZON.

USING VIDEO To Sell Your Ser vices

GLENN CARTLEDGE author

NOTHING BEATS THE COMBINATION OF SOUND

AND VISION WHEN IT COMES TO SHARING YOUR WARES WITH THE WORLD. F4T SHOWS

YOU HOW TO USE VIDEO TO YOUR ADVANTAGE.

More and more, businesses are switching on to the incredible value and cut through of marketing and advertising with video. In the hectic life of a consumer, video offers information they can both see and hear with great efficiency. For business, video is virtually unbeatable in its ability to make an emotional connection with its target audience. Of course, savvy marketers have known this for years. It’s why, until recently, television advertising was the pinnacle of marketing

effectiveness.

An admission: I’m old enough to remember what it used to cost to produce a 30-second television commercial. I recall pitching an idea to a local automotive manufacturer back in the early 1990s that didn’t return much change from $700,000, and another to a big-name ice cream company for a similar sum.

Indeed, Carlton Draught’s so-called “Big ad” is rumoured to have cost CUB a staggering

$1.5m back in 2005. Shot in Queenstown, New Zealand, the production used cutting-edge techniques to create the illusion of thousands of actors when in reality, the cast numbered around 300 people. While the big budget TV commercial still exists — high calibre creativity, photography and post production don’t come cheaply — the reality is the combination of sound and vision can make an impact in even the most modest of scenarios.

VIDEO: YOUR TIME IS NOW

It’s probable that the emergence of video as a crucial tool for small business has been the result of a unique confluence of events. Firstly, there are more advertising messages entering our individual worlds than ever before, making effective and eye-catching media, such as video, more important than ever. Second is the unabated rise of social media and internet marketing, which are ideal homes for video. And thirdly, high quality video production can now be achieved on a small business budget, making video a realistic option for even the local fish and chippy proprietor.

So how can your business begin its journey into video?

Some will be lucky enough to have an owner, employee or partner who has a good eye for framing and editing. But for many, creating a neat little video may require the recruitment of a creative friend or two, or possibly even the need to engage a professional in the space. Most of us will know someone in our wider network with experience in video production. In recent years, the cost of creating video has dramatically reduced, in line with more affordable equipment and the increasing power of everyday computers that make editing a snap. You can even shoot incredible pictures on a modern mobile phone. Apple’s iPhone 11, for

example, boasts 4K resolution and shoots at up to 60 frames per second. It also features image stabilisation and stereo recording. Add an inexpensive tripod, a lapel mic if required and some basic lighting and you’ve got a set up that will nail many tasks.

For subject inspiration, a quick look at your social media feeds will provide plenty of content ideas. If you want to add a breezy soundtrack to your video, short pieces of royalty-free music can be purchased for as little at A$50. Finally, basic but effective editing can be done using free software such as Windows Movie Maker for PCs or iMovie for Mac.

The next step is how to best use video to obtain a return on your investment.

GETTING SEEN BY THE HERD

A great aspect of video is the sheer number of ways you can share it. In the marketing game, this is known as the merchandising of content. In other words, once you’ve paid to create something, how many places can you use it to warrant the expenditure?

For most small to medium-sized businesses, sharing video on social media is step one. This could be organic content on your business’s social media pages or as a sponsored ad. Both Instagram and Facebook are excellent homes for video — the former due to its highly visual nature and the latter due to its reach — but if your business maintains a presence in other social channels, most are useful forums for video.

Video can be effectively deployed on your business website. In the hospitality industry, a quality web presence is a valuable tool for sharing information and attracting new patrons. Video is unsurpassed in bringing to life a meal, the skills of your staff and the environs of your restaurant, hotel or café

If your business is particularly well organised, you will likely gather customer e-mail addresses and run eDM campaigns (electronic direct mail or advertising via e-mail). Video can be repurposed and shared this way too. Really, there is no end to the way video can be used. Inducting and recruiting new staff, display on in-venue TV screens and, for larger hospitality venues, even the occasional spot on digital TV (e.g. 7Mate and 9Gem), which can be surprisingly affordable. While we would never advocate video as your sole marketing tool, the fact is with a little imagination and a relatively small investment, it’s hard to beat video’s bang for your buck.

Chocolate

Almond Cake

Makes 12 Cook Time: 45 min

Dietary Notes: Gluten Free

Ingredients

200g Western Star Unsalted Butter

375g dark chocolate

1 shot espresso coffee

8 egg yolks

200g caster sugar

8 egg whites

350g almond meal

Method

Preheat oven to 180°C

Add Western Star Unsalted Butter, chocolate and coffee to a stainlesssteel bowl and melt over a pot of simmering water until melted and combined. Stir well; turn off heat and leave to sit over the hot water.

Whisk egg yolks and sugar in an electric mixer until pale and creamy. Then add to prepared chocolate mix.

Whip egg whites in electric mixer until light and fluffy, fold into chocolate and egg yolk mixture.

Gently fold in almond meal, add to lined tin then bake for 35-45 minutes.

Chef’s Tip: Once the cake starts to slightly crack on top it is ready.

TRENDS TO BUMP UP BASIC BURGERS 5

Burgers have long been a takeaway menu mainstay but in recent times their popularity has soared to unprecedented levels. Today’s pub, club, bistro, café and restaurant business owners have recognised their profit potential – and are striving to delineate their burgers from that of the competition.

Here are five trending ways to achieve that point of difference and take your burger offering to the next level.

1 EXPLORE YOUR OPTIONS FOR MEAT

Burger Project in Sydney, Melbourne and Brisbane has built its reputation on fresh, sustainably sourced ingredients and uses 100 per cent grass fed beef patties from Cape Grim that have been hand-rolled and freshly seasoned before going on to the grill. Experimenting with a variety of beef cuts, like short rib, chuck or brisket, or mixing beef with pork, can produce the perfect juicy, succulent burger patty.

2 THE BUN CAN MAKE THE BURGER

A burger is not a burger without a bun to hold it together, but your choice of bun is another way to create a point of difference from the competition. You can add further variety by using different buns to complement specific fillings – like a tasty brioche for a beef burger and a Turkish roll to accompany chicken or fish.

3 CUSTOMERS RELISH EXTRA FLAVOUR

Traditional tomato sauce is being swapped out in place of richer, more flavoursome and chunkier relishes and chutneys which can enhance your burger’s flavour. Caramelised onion relish is the perfect accompaniment to lamb, while tomato and smoky chipotle is an ideal complement to chicken. Contemporary flavours like peri peri and kimchi are also trending high on menus.

4

CHOOSE CHEESE FOR VISUAL AS WELL AS FLAVOUR IMPACT

When deciding on your choice of cheese, consider not just flavour but also melting properties – so the cheese retains its stretch and texture without too much oiling off. This is the rationale behind Mainland Egmont Cheese Slices from Anchor™ Food Professionals. The Anchor™ Food Professionals range also includes Burger Slices which feature the vibrant orange colour that’s the perfect complement for the American style burger and will melt smoothly and evenly, delivering great flavour as well as visual impact. You could also enliven your chicken burgers with the sweet, nutty flavour of Mainland Swiss Slices or offer Mainland Light Tasty Slices as an option for those customers looking for a lower fat meal … Anchor™ Food Professionals offers cheeses for all burger occasions.

5

PLANT-BASED BURGERS ARE HERE TO STAY

Demand for plant-based burgers has never been bigger and is continuing to grow exponentially, with a wide range of vegan/vegetarian patties now available. Look for those which present, taste and cook like meat – they really deliver on texture, mouthfeel and performance and appeal not only to vegans and vegetarians but to the growing numbers of meat-eaters who are looking to cut down on their meat intake but don’t want to miss out on the flavours and textures they love.

American Cheeseburger

Makes 1 Prep Time: 10 min Cook Time: 10 min

Ingredients

2 x 90g beef burger patty

2ea bacon rashers

1ea milk burger bun 90-100g

40g easy spread butter

4ea Anchor Burger Cheese Slices

40mL tomato ketchup or bbq sauce

Method

10g yellow mustard

20g pickle - sliced

Season and grill the 2 burger patties on high heat until golden brown.

Sear and cook the bacon rashers until crisp.

Lay 2 slices of cheese over each burger patty and allow to melt.

Split burger buns, evenly spread butter on each half and toast.

Lay out the bun bottom, smear with mustard and build the 1 burger cheese patty, 1 slice of bacon and pickles, repeat process.

Brush the top bun with mustard and tomato ketchup, place on top.

Serve with crispy French fries and aioli.

FINLAND FEASTING IN

Some people opt for a sea change or tree change when on holiday, but I left the Aussie summer and ventured further noth to experience the Nordic climate. Within the Arctic Circle lies Lapland, Finland where the temperature rarely rises above 0°C in winter and one day got as low as -24°C, that’s colder than a walk in freezer.

From the time the aeroplane landed on a snow-covered runway surrounded by snow-draped pine trees, I knew this was going to be the trip of a lifetime. Many people may visit this area to meet Santa or go in search of the Northern Lights (yours truly included) but the local cuisine is another very good reason.

As far as the eye could see appeared to be a never ending black and white photograph. Pristine white, pure, deep snow with tall pine, spruce or birch trees lined up like spears shooting to the sky or bent over by the weight of the snow. It puzzled me what on earth could grow or survive in this frigid land so what do the locals eat here?

KAY CAFARELLA author food for thought culinary team

The Sámi people, indigenous to far north Norway, Finland, Sweden and Russia, have adapted well and have a lot of knowledge to learn from. Making the most of the extreme seasonal conditions, ingredients are sourced from the forests and lakes then prepared in traditional ‘Kota’ huts or tents. These huts spread throughout Finland have a central fire pit making it a warm reprieve from the cold as well as an ideal cooking source. A welcoming warm drink, be it soup or glögi (mulled wine) served in a wooden mug, was presented on entering and did I ever enjoy this custom! The mug is called a kuksa and made from a Birch wood burl. It can take up to 30 years for the burl to grow big enough to be crafted into the cup. The burl is removed from the tree, soaked in salted water and then dried for 3 months. In Sami tradition everyone has their own kuksa which is on them at all times ready for a drink at any time. The more elaborate ones are passed down through the generations and are a prized heirloom.

The cuisine is a reflection of the pure, clean environment. Simple, fresh and seasonal. Nothing fancy so the basic raw ingredients are the hero. The language or names, however, are not that simple – to most of us anyway. The Finnish diet is rich in fish all year round. The Arctic salmon is so tender, mild and moist, I could not get enough of it, in any format. The cold smoked trout or pike and pickled herring with juniper berries are delicious for breakfast but the one I miss the most is Lohikeitto; a classic bowl of piping hot salmon and potato soup in a milk broth garnished with dill. Simple, yet scrumptious, and served with Finland’s national food – rye bread.

Breakfast seems to be a hearty meal, or maybe that’s just in winter, I’m not really sure, that’s when I sampled many of the Finnish dishes. Apart from fish there was the Karelian pastry –Karjalanpiirakka. They fit into the palm of your hand and melt in your mouth. A rye crust pastry filled with thick rice porridge and topped with chopped-up boiled egg and butter. Apprehensive to begin with, thinking it sounded a little stodgy, it became a regular breakfast addition of mine, another example of simple, fresh food done well.

The limited hours of daylight meant we were out and about over lunch time. Hiking in the wilderness, taking a sleigh ride, on a husky safari or snowmobiling on frozen lakes. Whatever the activity a campfire soon appeared, either in the kota or just built in the snow and lunch was on its way. Grillimakkara – a big fat sausage eaten all year round and the Finns love them. Everyone spikes their own, sits around the fire cooking them to their liking and warming up in the process. To accompany the sausage; a Finnish toastie. Rye bread of course, layered with cheese, up to 3 varieties but always with Finnish ‘squeaky cheese’. And, of course, I would never refuse another cup of glögi.

To most people reindeer are only associated with Santa but to the Finn’s it’s a common source of protein. They roam free in summer –similar to our cattle in the top end – and are herded up for winter. I put aside my thoughts of Santa’s helpers and focused on the attributes of this kind of venison. Apparently it is one of the healthiest foods: high in protein, low in fat, high in B-12, omega-3 and omega-6, so I had to try it. It was the one time I preferred the Nordic name Poronkaristys, a case of out of sight, out of mind. The most common way of serving it was sautéed and served on spruce syrup flavoured mashed potatoes with lingonberries. I have to admit, it is delicious!

The Nordic region is on many people’s bucket lists and a growing travel destination. During my short stay in this beautiful land I can easily see why it’s known as the happiest country in the world. The stunning scenery, crystal clear environment, pure simple food, together with meeting Santa and viewing the Northern lights ticked every box of my number one bucket list experience and a trip of a lifetime.

Stacking up the Benefits

SERVING SUGGESTION

Add great flavour, melt and texture to burgers, sandwiches and wraps with the Mainland Slices range.

Made from the natural goodness of milk, our slices range is stagger-stacked making them easy to peel, saving time and mess.

HOW DID YOU GET STARTED IN THE INDUSTRY?

As a teenager, I was looking for a job that I could use my hands and be creative. In 1993 I started working as a kitchen hand and really enjoyed the environment. I began looking for full-time work shortly after this and found an advert in the paper for an apprenticeship in a wood fired pizza place in which I left school early to pursue a career as a chef.

CABRA-VALE DIGGERS CLUB

WHERE HAVE YOU WORKED?

I completed my apprenticeship in and around the city in some prominent places under well known chefs, then commenced working my way up the ladder as a commi chef at Sea Level Cronulla, sous chef at Northies Cronulla then head chef at Aqua Vista in Balmain where I went on to win Restaurant and Catering, Good Food Guide and Amex awards. From here I helped Open Door Pub Co expand and launch into Sydney as the executive chef of their first two sites which has now grown into Australian Venue Company. I was then a consultant and did extensive work with groups like Parlour, Applejack, Four Pines and also Australian Venue Co. After a short stint as a General Manager with a group of 5 venues I found out I really missed the kitchen, creating food and pretty much everything about being a chef and have now taken on the executive chef position for the redevelopment for Cabravale Diggers Club which will include a new brasserie and function rooms, 120+ room hotel with room service, bespoke steakhouse, poolside dining, function and boardrooms, along with an all-day dining area which is planned for completion over the next 3 years.

NATHAN TRELEAVEN executive chef

1 Bartley Street, Canley Vale NSW 2166

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

I’ve been fortunate enough to cook for many famous customers in private functions for Russell Crowe, Sam Neil, Marcia Hines, Phil Collins, Lauchlan and Sarah Murdoch and even lucky enough to be part of the team catering for Dick Cheney. At Aqua Vista I had former prime ministers Paul Keating, John Howard and Bob Hawke dine in and on many occasions to cook for footy stars like Blocker Roach, Benny Elias and Fatty Vautin.

WHAT IS YOUR FUNNIEST WORK STORY?

We gave a big bear hug to a chef who was moving on and as we spun him around we accidently knocked over a freshly strained stock pot which our chef just spent the last 2 days nurturing and bragging and showing how good a stock he makes. We basically lost the lot and replaced with a mock stock using cubes and whatever we could find praying he wouldn’t notice. Funnily enough, he didn’t and he was the butt of a lot of one-liners during service for a while. We had a good laugh with that. That along with the usual pranks like salt in the coffee, tabasco in red bulls and freezing other chefs work jackets and boots in blocks of ice, and the things you can do with glad wrap is amazing. We had a little fun over the years without anyone getting hurt.

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

As a chef I don’t get to eat out as much as I would like to but by far the most memorable experience has been at Tetsuyas. An absolutely amazing ambience, décor and food to say the least and one which I have not forgotten and plan to return.

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

Winning multiple awards at Aqua Vista in

Vista when I was preparing a wedding cake which was requested to be purple sponge in colour by the clients as this was their lucky colour. So I got my mixtures wrong and produced a green one instead. So as the bride and groom cut into and slid out the piece, it was green. It was one of those moments that you could hear crickets in the background. Thankfully the cutting cakes were fine but my biggest face palm blunder none the less.

Packaging

10 × 840g bags /carton (8.4kg)

24 pieces per bag

240 pieces per carton

Preparation

Steam for 11 minutes.

SHRIMP & CHIVE

Packaging

10 × 840g bags /carton (8.4kg)

24 pieces per bag

240 pieces per carton

Preparation

Steam for 9 minutes.

launch my new octopus dish which features a jalapeno artichoke smoked puree and some other goodies. Octopus is my favourite thing to cook above all else I think. Surprisingly the biggest positive feedback from our guests is the change in the chips. The first thing I did was to swap to the Edgell Supa Crunch Ultrafast and the Edgell Beer Battered Sidewinders and our guests have really picked up on this and go as far as approaching the pass to compliment us on how much they enjoyed them and thank us for the change. This goes to show the impact on using a premium product.

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

I see the industry making a swing back toward the petite 80-120 seater bar/restaurant which has been formed by a strong well-knowledged chef and manager who have teamed up doing it for themselves. Skill sets of the industry are still coming back to what they where 15-20 years ago when a lot of chefs dropped out leaving a mass shortage of skill in the kitchen. Gone are the days when somebody would wake up one day and decide to open up a café or restaurant without experience because customers have much higher expectations, are more food savvy, and are educated through social media and television to understand what they are paying for.

can have their fun too. They are really raising the bar as a place to go for everybody, including large groups.

HOW HAVE DELIVERY PLATFORMS AFFECTED OR IMPACTED YOU AT CABRAVALE DIGGERS?

We’re looking into seeing if using these platforms for the club is viable, possibly introducing it with home delivery pizza sales only to begin with, but this will no doubt expand with the introduction of Edgell’s Supa Crunch Delivery Chip.

RETRO RECIPE REMIX

2020 heralds a new decade

Time to take a nostalgic look at the dishes that defined our culinary past …

And put a modern spin on them

Prawn

Cocktail Platter

300g radicchio lettuce

800g avocado

250g yellow cherry tomatoes

200g pickled red beetroot

200g pickled golden beetroot

1kg frozen I&J Double Crunch Spicy Prawns

200ml cocktail sauce

Thought to originate in America, made ubiquitous in England in the 1960’s and reinvented in the 90’s by chefs like Gary Rhodes, in 2020 this retro classic is having another makeover. We have reimagined the dish to include crispy double crunch prawns, pickled baby beets and crunchy radicchio.

Corn in the Cob

10 x165g Speedibake Small Cob Loaf White

240g cream cheese

220g sour cream

250g Hellmann’s Mayonnaise

420g Edgell Creamed Corn

18g Worcestershire sauce

500g Perfect Italiano 4 Cheese Melt

480g drained Edgell Corn Kernels

10g chopped chives

Vegetable crudités, to serve

The cob loaf is having a moment. The humble “bowl of bread” remembered for packet soup dip and clam chowder is being revamped in chocolate fudge dessert cobs, spaghetti meatball cobs, chimichurri steak cobs and nachos cobs. This recipe celebrates the marriage of hot cheesy dip and bread and adds a twist to the union with charred corn.

Gazpacho

2.9kg Leggo’s Crushed Tomatoes

125ml olive oil

30g crushed garlic

400ml tomato juice

400ml water

30g brown sugar

10g salt

2g ground black pepper

200g finely diced red capsicum

150g finely diced red onion

200g pickled cucumber slices

Fancy 1990’s dinner party staple, gazpacho, was in fact an Andalusian peasant dish designed to stretch cheap ingredients. Originally simply bread, olive oil, garlic and water, it later included new world ingredients tomatoes and capsicums. Here we’ve pickled baby cucumber rounds for a piquant punch.

Like the birthplace of democracy, the pot pie is thought to originate from Greece. No coincidence then that it is a universally agreed upon favourite. The ancient Greeks cooked meats in open pastry shells known as Artocreas. In this 2020 version, we are topping it with a roasted cauliflower spiked mash.

Chicken Pot Pie

120g Western Star Unsalted Butter

1kg diced chicken breast fillets

220g frozen Edgell Diced Carrots

150g diced celery

250g frozen Edgell Chopped Onion

15g salt

20g crushed garlic

3g fresh thyme

2g cracked black pepper

90g plain flour

225ml Anchor Culinary Cream

240ml Knorr Concentrated Chicken Liquid Stock

150g frozen Edgell Peas

200g IQF Edgell Cauliflower Florets

100g Edgell Real Mash

10g chopped spring onion

BBQ Chicken & Shoestring Chips

2kg chicken wings

Fried grated ginger and sesame seeds, to garnish

2kg frozen Edgell Supa Crunch 7mm Shoestring Chips

Marinade

530g Knorr American Chipotle BBQ Sauce

240g Leggo’s Napoli Sauce

35g Worcestershire sauce

90g brown sugar

90g honey

15g crushed garlic

15g grated ginger

In the 1980’s nothing smelt like home more than a bubbling oven tray of honey soy chicken wings. They were every mum’s favourite standby dinner: cheap, easy and delicious. Well, the wings are back! We’ve marinated them in a rich tomato and chipotle paste and served them with shoestring fries to mop through the juices and make the most of sticky fingers.

Brought to the West via the Middle East, we have the Arabs to thank for this enduring, refreshing dessert. Originally a sweetened fruit drink known as “sharbat” cooled by ice (or snow for the Persian kings) it evolved into sorbet in French (and sherbet in America) and became the frozen edible dish we now know. To a bowl of passionfruit sherbet we are adding cinnamon crostoli, meringue crumbs and sugar grilled summer fruits.

Passionfruit Sorbet

Passionfruit Sherbet

200ml John West Passionfruit Pulp, strained (reserve seeds for garnish)

250g icing sugar

300ml Anchor Culinary Cream

250g Greek style natural yoghurt

Crostoli

5 x Culinary Select 10” Flour Tortilla

100g sugar

40g ground cinnamon

Grilled summer stone fruit and crumbled meringue, to serve

New Edgell Vegetable Chips are a genuine breakthrough. Made from Carrot, Beetroot and Parsnip then lightly coated for added taste and texture. These crunchy flavour sensations are set to become the new stars of your menu.

For a wide variety of reasons, Australians are becoming less attached to defined meal times. For some people, a hectic lifestyle makes eating on the go a more viable option. For others, popular new diets that dictate smaller meals to be consumed more often may be the driver. Others still are using snacking as a way to ensure they achieve an optimum daily nutrient intake. Food groups that may otherwise be under-represented in their diets, such as nuts, fruit and whole grains, can be excellent choices for snacking purposes.

A growing diversity of food options could also be playing a role. Put simply, we’ve never been more spoiled for choice when it comes to flavours, cuisines and eating experiences. It’s tricky to walk through any of our major cities and not be taken in by some of the amazing food aromas that spill from restaurants, cafes and street vendors.

What’s clear is there are myriad reasons for the rise of snacking. And it’s the traditional meal that is making way for this less formal approach to satiating hunger.

Traditional meal times and portions are increasingly out the door as people embrace snacking and shopping for the immediate need. F4T looks at this evolving trend and the ways in which the food industry is adapting to a new normal.

Data and the way we dine Snack a t t a ck

While statistics around the decline of traditional meal times in Australia are scant, data from several American bodies paints a powerful picture of change that is likely to be universal to the Western way of life.

For example, a poll that was co-run by the Harvard School of Public Health found that busy family schedules — longer and less predictable working hours for adults, and extracurricular activities for kids — are cutting into family dinner time, with 46 percent of people polled saying that eating together on a regular basis is a challenge.

Newly published research from the renowned NYU School of Medicine found that the frequency of family dinners had declined by a significant 33 percent in the past 20 years. “Snack foods are growing because they encompass many overarching trends like convenience, protein, better-for-you options and healthful eating,” president of the US Specialty Food Association, Phil Kafarakis, told Forbes magazine recently.

The publication also quoted a prediction from food scientist PJ Pawelek around the continued growth of snacking.

“The past 10 years have shown an increase in convenient snacking options as meal replacements,” said Pawelek. “I would expect this trend to continue and further challenge the traditional daily meal structure.”

In its 2018 report on food demand, the federal Department of Agriculture and Water Resources stated that Australians increased the amount of money they spent on meals prepared outside the home from 25% in the 1980s to more than a third of household food expenditure today. Alongside this data is evidence that the “snackification” of meal times is being driven and supported by packaged food manufacturers, who perhaps sense our ever-busier schedules have created a big opportunity for on-the-go snack options.

In early 2019, market research giant Euromonitor confirmed this shift.

“If you look at the progression of global packaged food over the past decade, you can see that snacks are gaining market share,” said its senior analyst, Jared Koerten.

Relative to traditional food staples, Koerten noted that an astonishing $16b has shifted to packaged snack foods in that time, equating to nearly a quarter of all packaged food sales.

Making sense of a snack-based landscape

Traditionally, the hospitality industry has thrived on predictability. It has to — opening premises and staffing both the front and back of house are costly and require a co-ordinated effort by a lot of people. A move towards snacking by consumers has the potential to undermine the viability of a restaurant or cafe that operates on a strict breakfast, lunch and dinner schedule. Conversely, it provides a significant opportunity for businesses that can accommodate evolving preferences around dining times.

For a couple of generations now, the fast food industry has plugged that gap with its promise of food on demand. But even that sector is in upheaval, struggling to meet a tidal challenge around health and nutrition as community expectations of healthier food grow.

Of course, delivery services have been a game changer when it comes to meeting the needs of diners who wish to eat anytime, anywhere — it’s never been easier to eat when one chooses. The arrival of dark kitchens — purpose-built back-of-house facilities that can operate with efficiency over longer hours — has helped support this new consumer expectation. Delivery services confirm they receive a significant number of orders late in the evening, for example.

An Uber Australia spokesperson told F4T that French fries were the most popular dish ordered through the UberEATS app in 2019, and that the peak time to order a late night snack was 11pm. And perhaps not surprisingly, the most ordered food after midnight by UberEATS users in Australia was the Halal snack pack or HSP.

Welcome to peak snackification

In mid 2019, BP petrol stations teamed up with UberEATS to create Couchfood, an on-demand service offering salty snacks, lollies, chocolates and even milk and bread to a busy generation that has been groomed on convenience. BP says it is tapping into the millennial mindset and food ordering behaviour as it seeks to profit from the changing habits of its customers. Notably, the Couchfood service is available 24 hours a day, seven days a week.

The concept is currently in its trial stages and available from a limited number of BP outlets but BP says it is seeing “considerable demand for a wide range of snacks and drinks from customers wanting to order from the comfort of their couch.”

If Couchfood is a success, it will be clear the community has fully embraced the idea of eating on demand.

EDGELL 10mm SUPA CRUNCH DELIVERY CHIP

Crunchy for 40 mins when delivered

Delivers on taste

Fluffy potato inside

Reheatable in microwave for 20 secs while staying crunchy

Versatile for all in-house and off-premises needs

Holds under heat lamps for 60 minutes

Ventilation releases steam to stop soggy chips

DETPAK KEEP CRUNCH BOX

Raised floors helps lock in crunchiness