Food for Thought Issue 87

Page 1

87 SPRING

2020

Australia’s Favourite Butter *


Crispy tempura batter Carton 9kg ( 120 pieces )

Soft fluffy potato

Preparation Methods Deep Fry

VIC / TAS (03) 9588 3200

Superior hold time Dietary Information

Convection Oven

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

Vegetarian

SA (08) 8422 2000

Vegan

WA (08) 9412 8500


87 SPRING

2020

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THE BENEFITS OF BUYING LOCAL

COOKING THE BOOKS: THE COMEBACK

CONVERSATION WITH THE GOSFORD RSL CLUB

FOOD SAFETY: NEW MEANING OF THE WORD ‘FLUID’

MAKING YOUR CUSTOMERS FEEL COVIDSAFE

STAND AND DELIVER

PROTECTING YOUR EMPLOYEES FROM CUSTOMER ABUSE

CONVERSATION WITH CANBERRA SOUTHERN CROSS CLUB

RECIPE IDEAS: THE TAKEAWAY RENAISSANCE

THE PERFECT STORM FOR HOSPO

POLISHING YOUR WEB PRESENCE


te beefis of

buying local author

GLENN CARTLEDGE

Changing old habits is hard but there are simple adjustments you can make to your ingredient sourcing that support local producers and improve the health of the economy in which your business operates.

4

Whether through habit or inertia, it’s easy for a

produce close to home become better understood.

hospitality business to get set in its ways when it

But first, we need to define what is meant by “local”.

comes to sourcing its food ingredients.

For some people, it means food that comes from the

While it would be a rare business that could

country they inhabit. For others, it will mean produce

completely transform its buying behaviour to

from their state or region. Others still will define local

purchase solely from local suppliers, many are taking

as being near their city or town… or even sourced

giant strides in this area as the benefits of sourcing

from their own garden!


he t n a e es m l i m d is foo h t r e d n w lo her a s e r f s aste w d food i o fo e c u d can re Lower food miles An obvious benefit to acquiring ingredients

suppliers is clear. But how can you buy more

locally is an environmental one. It stands to

efficiently when needing to purchase from

reason that the further goods travel, the more

distant producers? For starters, minimising

resources are used in getting them to you.

the number of deliveries you receive is a great

These resources could include ones

way to reduce food miles. This is most easily

associated with packaging and storage but

achieved by ensuring your ordering process is

will most certainly include transportation.

sufficiently well organised to allow you to

We’ve seen a report from Iowa State

obtain the ingredients you need in as few

University that models food sourced locally as

deliveries as possible.

travelling an average of around 60kms from

Also consider whether some of the fresh food

paddock to plate, while food from

you purchase could be better sourced as

conventional sources (defined as an

frozen food that can be bought in larger

integrated retail/wholesale buying system

quantities and stowed for longer periods,

within continental America) travels more than

significantly reducing the amount of travel you

40 times that distance.

or your fresh food suppliers do. Many fruit and

That same study shows air transportation as

vegetables can be safely frozen and maintain

the least energy efficient method of

their taste and integrity for 12 months or

transporting food, producing more emissions

more, while meats and seafood vary between

than the likes of road (truck), rail and water.

two and six months, and bread can be safely

So the environmental benefits of using local

stowed for up to three months.

Supporting local farms & economies Whether you’re purchasing from nearby producers

value-added within state boundaries.

or from any corner of the country, the fact is your

Jane Adams, the National Spokesperson for AFMA,

money stays in the hands of Australian farmers.

told F4T there are around 200 genuine farmers'

And a good way to connect with local producers is

markets across Australia where restaurateurs can

to visit a farmers’ market. According to the

find a wide variety of ingredients.

Australian Farmers’ Markets Association (AFMA), a

“Chefs can source everything from golden yolk eggs

seller at a farmers’ market must be a farmer, farming

and goats’ cheese to heirloom vegetables or new

family or farming staff, a representative of a farm

varieties, meat, smallgoods and more exotic

co-operative, or a specialty food maker.

ingredients like truffles and saffron,” says Adams.

In addition, the produce sold at a farmers’ market

“And then there are the pantry staples. Everything

must be locally or regionally grown, reared or

from honey and olive oil to salt.” cont’d

5


cont’d

te beefis of

buying local Adams believes there can be marketing benefits to

markets to discover ingredients and make

buying local.

arrangements for direct supply rather than use

“Sourcing locally produced food and citing it on

market day as a regular shopping expedition,

menus by farmer name or brand and/or region

although some chefs do take vans and their sous

offers the customer a strong sense of provenance,”

chefs to shop weekly.

she says, adding that the prices paid may be lower

“Local fresh seasonal food equals fundamental

to reflect savings on packaging, handling and

good sense and good health,” says Adams. “The

transportation.

food is fresher, more nutritious and its purchase

“And certainly the lower food miles mean the food is

contributes to the farmers' or artisan food

fresher and this can reduce food waste.”

producers' livelihood. And that boosts the local

Interestingly, she says chefs will more often visit

economy.”

Continuity of supply

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If there was one thing the recent COVID-19

occurrence, it did underline the potential dangers to

outbreak taught us, it’s that increased globalisation

supply chains when macro issues intervene. And it

can have its downsides when borders close and

wasn’t just the actual food that was affected; the

international trade is disrupted. But it was not just

pandemic highlighted the reliance Australia has on

international borders that closed; even crossing

overseas manufacturers for its food packaging.

state borders was restricted.

When you’re purchasing from nearby producers,

For eateries that had an undue reliance on produce

there is not nearly as much uncertainty during times

sourced from interstate or overseas, some fast

of change. Wise venues would have reflected on

decisions needed to be made to find alternative

any vulnerabilities caused by the virus as an

suppliers.

opportunity to make changes to sourcing that would

While the COVID-19 virus is not a typical

insulate their business in the future.


TM


CUSTOMER LOYALTY & RETENTION Attracting and retaining customers is more important than ever as foodservice emerges from lockdown

Many foodservice businesses have been casualties of the COVID-19 lockdown, but the pizza market has fared better than most. Pizza’s widespread popularity as a takeaway and home delivery choice has allowed many establishments to keep operating, albeit at reduced capacity. And even those businesses which didn’t previously offer takeaway and home delivery have been able to pivot their focus to this sales channel as an aid to staying afloat in these troubling times. Now that we’re once again able to open our doors to customers for eat-in dining, attracting and retaining customers is going to become more important than ever. Obviously if you’re one of those establishments which has been able to build up its takeaway and home delivery trade, you’re going to want to retain that profit channel moving forward. It’s also important to remember that customers will have been missing their favourite dine-in venues and are looking forward to coming back. This presents a great opportunity to celebrate your reopening with them and to go the extra mile in service, presentation and food quality – all of which is important in building the customer retention you need to generate that allimportant repeat business as you start rebuilding.

5 helpful hints to ensure you’re doing all the right things to consolidate customer loyalty and secure retention in the months ahead

anchorfp.com.au | csaustralia@fonterra.com | 1300 738 484

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KEEP AN EYE ON COSTS, BUT DON’T CUT BACK ON QUALITY

Business is likely to start ramping up from a slow start – some customers will be wary about venturing out, and others will have less money to spend on meals than prelockdown. You’ll therefore need to be careful with your supply stocks, especially as it may at first be difficult to estimate how much you need to meet expected customer demand. But while keeping an eye on costs is important, don’t make the mistake of compromising on quality – especially when it comes to meal ingredients. Your customers will be looking for value for money and a memorable dining experience and if you want to keep them coming back, you need to deliver the goods.


2

CONSOLIDATE THE GAINS YOU’VE MADE IN HOME DELIVERY AND TAKEAWAY

Over the lockdown period more consumers have embraced home delivery and takeaway and this appears set to continue. So take the time to examine how this channel is working for you and what you may need to do to build it further. Look into online order platforms, third party delivery providers and how efficient your business is in terms of delivery – Club Perfect has a wealth of useful information you can consult in this regard.

3

BUILD CUSTOMER RETENTION THROUGH LOYALTY PROGRAMS AND PROMOTIONS

More than ever, repeat business is going to be essential in keeping your business operational. Look at ways of rewarding customers for their loyalty such as meal deals, discount vouchers, a free meal for their birthday and other promotional incentives. Given the current need to minimise hand to hand contact, you can take advantage of latest technology by providing customers with digital swipe cards which they can wave across your terminal to access loyalty offers. QR codes, currently a popular choice to register your diners to facilitate contact tracing in the event of a COVID-19 infection, can also be scanned from paper menus and used for this purpose.

4

WELCOME CUSTOMERS BACK TO YOUR BUSINESS WITH SPECIAL OFFERS OR A NEW SIGNATURE PIZZA

This will create a talking point on the menu, build camaraderie between staff and customers, and provide a way of saying thanks for their continued patronage. If you need to resize your menu due to reduced customer numbers and social distancing restrictions, you can create a ‘best of the best’ selection – making sure to include your most popular items.

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PERSONAL, FRIENDLY SERVICE WILL BE MORE IMPORTANT THAN EVER

As the smart chefs and restaurateurs know, foodservice is as much about the service as it is about the food. One of the best ways to encourage repeat business and customer retention is to ensure all staff go out of their way to make customers feel genuinely welcomed, appreciated and attended to. A friendly smile, personal attention and thoughtfulness can make all the difference – so encourage staff to treat customers the way they would like to be treated themselves when they’re dining out, and take every opportunity to make their visit to your business one they’ll look back on as a good memory.

114495



author

ANDREW BRIESE

ctbandco.com

t he

COME BACK I am not going to lie, it has taken me a few months to recover from the shock of the forced closure of all our great partners’ restaurants, cafés, pubs and clubs. Like you, we are really hurting. But those who know me know that I’m going to bounce back with you.

Money, it is going to be tight for a few years so we (chefs, bar managers, purchasing offices etc.) need to understand this and make your offering special. Customers want to spend at your venue. As chefs, we love the creation side of our jobs more than anything, but now there are major changes that we need to make in how we operate. More than ever you have to make money out of every dish, not just one or two. Think of menu items that are easy to make and cheap to produce – the customer must also see value for money. We don’t want to rip them off as they will not come back. cont’d

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cont’d

t he

COME BACK

As chefs love to create, many find it difficult to be objective when deciding whether to fully make an item in-house or to buy it in already done. The arguments often go:

We’ve got to do it ourselves because hand made in house tastes better. The reality is that there are many premade, pre-cut or portion controlled

I understand these arguments but in this type of

products on the market that are of equal or higher standard than what

analysis all costs for each alternative must be

you can consistently produce in house.

calculated, and other factors should be considered

My apprentices won’t learn anything if I get my meats in portion controlled. It is frustrating to many chefs that the skills of butchering, baking etc. seem to be a dying art within commercial kitchens. Commercial reality has meant that the erosion of profit margins and the lack of staff — skilled or otherwise — has presented business opportunities for companies that can produce product lines that are competitively priced for the food service market.

The customers expect that we do everything ourselves.

before the decision is made. As an example, we’re going to take a look at the difference between making a chocolate cake in-house or buying one in. To start we need to ask ourselves these questions: •

Have you costed the making and buying of each

Do the chocolate cakes you make taste the

Do you burn or waste any of the cakes you make

cake? same every time? before the customer sees them? •

service and product. If they cannot tell the difference between in-house

And lastly, the number one response —

I’m selling out if I buy it in. My integrity is being compromised if I buy it in. If you’re happy to work for free, go right ahead.

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How hard is it to produce the cakes in your kitchen?

production and bought in, it should come down to what is the best business decision.

What is the customer looking for in buying a piece of cake?

Generally, customers are more interested in the consistency of your

Are you set up to make cakes in your kitchen?

Answering the above questions will help you decide when to make an item in-house and when to buy it in already done. Many chefs find this hard, but in the age of financially responsible chefs the decision should be what’s best for the business.


Now I want to get into the nitty gritty of how

With the same selling price both cakes

1

we can actually do a thorough cost

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gross the same kitchen revenue.

The food cost percentage is an acceptable 29.85% for making where as buying is extremely high at 43.05%,

comparison. What we are trying to do with this type of test is remove the emotion from

2

the decision making process.

The total food cost of making is half

causing most chefs’ to end the yield

the cost of buying.

testing process here. With just this information I would also

Below we have detailed costing sheets of the 2 options we’re going to consider. Let’s go

The labour cost for the two cakes is

3

through them and have a look at the

end the process and make it in-house.

different because for making we have the time to make and serve it. Whereas

important points.

5

buying only has the serving part of the

Here is the most interesting part. The combined food and labour cost percentage is 52.96% for making,

labour.

where as for buying it is low at

MAKING IN-HOUSE

BUYING PREMADE

SELLING PRICE

1

SELLING PRICE

45.94%.

While the food cost for making is low,

Menu selling price

$8.00

Menu selling price

$8.00

there is a lot of labour which makes

Less GST

$0.73

Less GST

$0.73

the real cost higher than that of buying.

Kitchen revenue

$7.27

Kitchen revenue

$7.27

So in this case the best option for the

1

business is buying.

FOOD COST Self raising flour

120g

$0.10

Chocolate cake

Plain flour

120g

$0.07

Double thickened cream

Caster sugar

180g

$0.14

Strawberries

Chocolate buttons

500g

$8.50

2L

$10.00

6

$1.27

60g

$0.37

600ml

$2.15

Cream Eggs Cocoa powder Double thickened cream Strawberries

2

300g

Total food cost Serves ( 200g each) Cost per serve

2

Labour per hour Time taken Labour cost

Food cost % Contribution margin

5

Food and labour cost %

$44.50

600ml

$2.15

300g

$3.46

Total food cost Serves ( 200g each)

$50.11 16 $3.13

$3.46 $26.06 12 $2.17

LABOUR COST $22.00 55 mins $20.17

3

C O S T P E R C E N TA G E

4

1

Cost per serve

LABOUR COST

3

A business savvy chef would do this

FOOD COST

Labour per hour

$22.00

Time taken

9 mins

Labour cost

$3.30

C O S T P E R C E N TA G E 29.85%

4

Contribution margin

$5.10 52.96%

Food cost %

5

Food and labour cost %

43.05% $4.14 45.94%

Contribution margin with labour

$3.42

Contribution margin with labour

$3.93

Cost per serve with labour

$3.85

Cost per serve with labour

$3.34

test for all products so they can make a more financially responsible decision. As we all know, it’s not just about cooking now, it’s about money.


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K I T C H E N

C O N V E R S A T I O N

Executive Chef

TRENT WEBBER

G O S F O R D

R S L

C L U B

Gosford RSL Club is a parochial Central Coast business, maintaining a dynamic and relevant presence in the community through the offering of hospitality, lifestyle and entertainment services that the community demands. Gosford RSL Club is recognised as a leader in the industry through its philanthropic works, organisational ethics and excellence in business management. The Club is entering a new and exciting phase with its visionary plan for a new Clubhouse being approved by the Joint Regional Planning Plan in 2019 marked as being “the gateway to Gosford and the Central Coast”.

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

My mum was a chef growing up so I guess I

While working for Finns at Byron Bay Nicole

was influenced by that. I’ve always been

Kidman was a regular. I once cooked for Jimmy

intrigued with cooking and at a young age

Barnes which was a very interesting experience.

began helping mum prepare dinner every

Maggie Beer and the late Kerry Packer.

chance I had. Eventually, when I was old fortunate to secure an apprenticeship, kick

WHAT WAS YOUR BEST DINING EXPERIENCE?

starting my career.

Back in my hatted career days I was invited to a

enough and ready to leave school, I was

dinner at an elite hatted venue for an interview.

WHAT’S YOUR FUNNIEST WORK STORY?

The table was set in the kitchen next to the servery in full view of the action, I was also in

I was working a Friday night busy service at a

the company of the executive chef and owner,

hatted restaurant in Sydney when flood waters

needless to say the dining experience was

inundated the back of house leaving us wading

second to none.

through 6 inches of water. Needless to stay some very interesting things took place.

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WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

HOW DID YOU ADAPT YOUR BUSINESS DURING COVID-19?

I believe the days of fine dining are coming to an

In the early days of restrictions the club reduced

Looking back from when I first started, I

end unless they adapt to the way the world is

patron capacity in line with the advice; removing

have achieved more than I ever thought I

going. F&B is still a huge focus for clubs even

tables and chairs and spacing out remaining

would have. My biggest achievement is

though the downturn is happening.

seating.

more important than any of the awards I

Once we had to close the club, we very quickly

I believe it is the ability to recognise great

WHAT’S YOUR SECRET TO SUCCESS?

potential in young and up and coming staff,

Leaving my ego at the door and adapting to my

members.

have won.

set up and began online ordering. Takeaway and delivery meals proved very popular with our

to train and guide them well. Being able to

surroundings. I listen to what people around me

We also purchased a food trailer and began

retain them and watch them grow/develop into

say; staff, bosses and customers, then develop

serving a contactless drive thru BBQ with bacon

amazing talented individuals.

a menu that best suits the environment.

and egg rolls, steak sandwiches, sausage

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

Looking back, there have been several missed

Keep an open mind in regard to training and the

ANY TIPS FOR YOUR PEERS GOING FORWARD?

opportunities that have arisen throughout my

ever-changing trends. Take your time, don’t rush

Stay positive, be open to change. Condense,

career that, if things were different, I would’ve

to the top and remember there’s a lot more to

contain and control your menus and labour, and

gone in a different direction.

being a great chef than just cooking.

be ready to adapt.

sangas etc.

WHAT’S THE MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? The kitchen hand! If they go down you might as well shut up shop.

WHAT’S YOUR FAVOURITE RECIPE AT THE MOMENT? My favourite recipe at the moment is king prawn mafaldine with blistered cherry tomatoes and lemon infused olive oil, fresh herbs and pangritata. We also serve all of our classic bistro meals accompanied by Edgell Supa Crunch Ultrafast chips.

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WA (08) 9412 8500


F O O D

S A F E T Y

NEW MEANING OF THE WORD

author

GAVIN BUCKETT E: admin@GourmetGuardian.com.au W: www.AustralianFoodSafety.com.au P: 1800 FOOD SAFETY (1800 366 372)

As chefs we have always been concerned about fluids

read it, we may all be well on the road to recovery or

and viscosity (i.e. some sauces we want thicker and

going deeper into the second wave, which makes it

‘rest’ on foods, others we want to ooze out when the

hard for me to provide current assistance.

product is cut, while others need to run over the meat

We have all learnt that the menus and plans we

and run off gently (napper), however with COVID-19 we

developed last week need to be amended or wound

are learning of a new type of fluidity…

back this week. We have certainly had to be VERY fluid

As I write this article, our situation seems to be

to comply with different and changing national and

changing on almost a weekly basis. By the time you

state based controls.

cont’d

19


cont’d

NEW MEANING OF THE WORD

W HAT O T H E R S AR E DOING TO K EEP SA FE As one of the few people who has travelled over the

past three months (I have been in four states over the

you will be with them shortly – after washing

past four weeks), and been permitted to cross borders, I thought I would share with you some ideas

hands; •

that I have seen businesses implement to reassure

toilets; •

Where possible, wedging toilet entrance doors

Room service in hotels is available by pick up

Take away and pick up are available from

Have a reversible sign on the table in restaurants that indicates if the table has been cleaned, or is

open so that doors don’t need to be touched;

still to be cleaned; •

Setting tables with cutlery and glassware AFTER

Putting reminder notices on the importance of hand washing in bathrooms, change rooms and

their customers of the practices that they have implemented:

Making a point of advising waiting guests that

from the kitchen;

guests have sat down and ordered (rather than

different doors or windows than dine in guest

having tables pre-set);

areas;

Only placing items on the table that are needed;

Having separate guest entrances and exits (or

of guests gathering in the same area (i.e. the

implementing one way walkways) so that guests

entrance);

don’t congregate at entrances or narrow parts of

your restaurant; •

Having “clean” and “used” pen containers;

Encouraging contactless payments (by having portable EFTPOS machines, reducing or

Staggering dining times to reduce the possibility

Extending opening times (opening earlier or closing later);

Encouraging bookings over walk-ins (or not permitting walk-ins);

Allocating an employee as a COVID Safe Officer

eliminating minimum spends and removing fees

(or similar) for assisting with social distancing

for contactless payment);

controls and ensuring cleaning is conducted at

Installing directional signage at eye level (and not

the required frequencies;

Using disposable menus rather than menus that

just on the floor); are reused and require cleaning; •

as face masks;

Having additional hand wash facilities available for guests to use;

Having pre packed meals ready to go (i.e. boxed

Rethinking self serve aspects (i.e. using high tea

Airlines have packs for passengers that contain sanitising wipes for hands and surfaces, as well

breakfast); towers, bento boxes or portion controlled items).

Hotels have handouts that they give to guests explaining the COVID-19 controls that have been

I would strongly recommend that you roleplay the

implemented (and why they have been

controls that you implement (i.e. one hotel I stayed in

implemented) so that the guests can understand

had a line on the floor at reception for guests to stay

(and be reminded) that things are different at

behind, but then gave me a form to complete and

present;

sign. It was impossible to complete the form without stepping over the line and leaning on the counter).

20


K EE P I N G YO U R S E L F IN CHECK Also work out how you will prove that you have

Think about what happens to used sanitising

followed the COVIDSafe controls that you have

wipes and face masks after use (airlines ask

developed (i.e. use checklists, sign off forms etc.).

passengers to pack them into the zip lock bag

Owners and managers have a responsibility to

that the kits were provided in, and ask that they

protect employees as well as guests from COVID-19

be disposed of in airport bins – so that

so any of these checklists may help with WorkSafe compliance as well.

employees don’t handle them directly); •

Conducting regular checks on hand sanitiser dispensers (in one hotel I was in, the dispenser in

Some risks that I think businesses need to consider

the lift was empty when I checked in, and was

include:

still empty the following morning despite me

telling the receptionist when it was first found);

Replacing damaged, fraying or older menus (with disposable menus or menus that can be cleaned

in between customer use); •

Having a system for cleaning buzzers (in venues

Removing newspapers and magazines that are shared between guests;

Cleaning all contact points in between guests.

where guests are given a buzzer to collect their

Don’t just clean the table surface, but clean

own meals);

underneath as hands may have pulled chairs

Reducing menu offerings to increase guest

closer and cleaning arm rests, backs and

turnover (i.e. limiting menu items that take longer

underneath chairs.

times to prepare); •

Removing salt and pepper shakers from tables

I know these controls all take time and effort,

(have available by request only and then a

however benefits to your business, your guests and

cleaning process before returning the shakers to

your employees, can’t be underestimated.

the storage area); Stay strong. Stay safe!

21


IS TAKEAWAY-FOCUSSED FOODSERVICE THE NEW NORMAL?

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How you can set up a winning grab-and-go meal option Australia’s restaurants, bars and cafes have returned to dine-in trade, but plenty are still offering takeaway after making some rapid changes when COVID-19 restrictions were put in place. In fact, many are realising that their takeaway options are a strong string in their bow; one they hadn’t expected.

Of course, most venues rely on dine-in trade, but with increased demand for takeaway, is it here to stay once the pandemic has passed? We’ve spoken a lot about the ‘new normal’ in foodservice and many are predicting that takeaway-led menus are here to stay.

Mal Gill, owner of Shady Palms in Brisbane, ran with a takeaway menu throughout lockdown and has now opened up for dine-in customers but has decided to keep the takeaway menu.

One of Tip Top Foodservice’s customers, Bowser Bean Café, has found that ‘grab and go’ offerings are their strongest menu items for customers who don’t want to spend too long in the venue. Each morning they create egg and bacon rolls using the Tip Top Milk Bun that can be stored in the warming cabinet and sold on demand. Tip Top Foodservice has built some resilience into all of its Tip Top burgers so when you build them and add fillings they don’t disintegrate and they’re not so fragile they end up completely squashed after spending time in a warming cabinet.

It’s tough with the restrictions on people per dining area and all the cleaning. Makes the whole experience feel a bit sanitised. He said bookings for large groups, once an important part of his business, have dried up.

This makes them perfect for takeaway orders waiting to be picked up and ‘grab and go ‘offerings like Bowser Bean Café’s bacon and egg rolls.

We’re not seeing a lot of bookings for large groups. Definitely no interest in talking about Christmas bookings yet! It might be a tough festive season ahead if companies are tightening their belts. Perhaps a bit of hesitancy to head back out in large groups when they can still safely do it at home- or in the parks we all missed so much!

QUICK TO SERVE

AVAILABLE FROZEN

So, what have you got on your takeaway and ‘grab and go’ menu? If you’re looking for versatile takeaway products, Tip Top Foodservice has a range designed for takeaway menus – such as gourmet burger buns, garlic bread and pizza bases – that will make prep work a breeze.

TIPTOP-FOODSERVICE.COM.AU

CONSISTENT

VERSATILE

RESILIENT

BRIOCHE STYLE BUN 4.5” 9363

MILK BUN 4.5” 9296

POTATO BUN 4.5” 9108

Glazed, indulgently sweet and buttery

Light glaze, short white crumb

Our softest bun ever, light moist crumb


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.

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500


author

GLEN N CARTLEDGE

PO ST C O VID-19, B E H AVIO U R AL EX PE RTS B ELIEVE PE O PLE W ILL C O NTIN U E TO PR ACTICE R O UTIN ES A N D H A BITS TH EY R ELIE D U PO N D U RIN G TH E LO C KD O W N PE RIO D. FO R TH E H O S PITALITY IN D USTRY, TH AT M EA N S D ELIVE RY AS A DININ G O PTIO N W ILL R E M AIN A N ESSE NTIAL PA RT O F A VE N U E’S O FFE RIN G. For context, Australia’s online food delivery market is worth a

local analytics company Illion shows consumer spending on

massive $2.7b, an increase of almost 24% over the past year

food delivery has jumped 258% since lockdowns commenced.

according to global survey group, Statista. Users of food delivery

In this article we explore ways your venue can establish and

services have increased approximately 22% to 8.7m people.

maintain superior delivery results that ensure you take full

The COVID effect is particularly stark. As of mid-2020, data from

advantage of the pivot to delivery.

cont’d

25


cont’d

MAKING WISE MENU DECISIONS Not all meals are equal when it comes to

transport well, deep fried foods can still be

delivery suitability. If not packaged correctly,

delivered successfully with the right

dishes can lose their integrity during the

combination of ingredients, packaging and

delivery window and some are harder to

care over the presentation of meals.

successfully package and transport. In each

Another key piece of menu advice is to

case, the serving of food that isn’t at its

package up side dishes, sauces, beverages

best is likely to create a disappointing

and desserts into complete meals for

customer experience.

delivery. These add-on items often contain

“When you place an order, you have an idea

good margins and can turn a typical order

in your head as to what it will look and taste

into a very profitable one.

like,” says David White, Business

“It’s always interesting to see what the QSR

Development Manager & Executive Chef at

businesses are up to,” says White. “You’ll

Simplot.

notice their advertising is currently talking

“Too many venues miss the mark with overly

more about family meals. Why? It’s because

ambitious ideas around what suits delivery.

they know people are creating in-house

The bottom line is that smart businesses will

dining events at home.

always have a separate menu for delivery.”

“So there’s a lot of sense in optimising a

White says that while wet dishes such as

delivery menu around complete meal

stir fries and casseroles are always going to

solutions for larger groups.”

“FOOD DELIVERY HAS JU M PED 258% SI NCE LOCKDO W NS CO M MENCED” PACKAGE FOR PERFECTION A major challenge for kitchens around delivered food is

In partnership with Simplot, Detpak recently took on

that diners expect the same high-quality experience

perhaps the biggest challenge in food delivery —

they'd receive in a restaurant. More than ever, it’s vital

improving the hold time of hot chips to better suit the

that food stays hot and crunchy for longer.

delivery channel.

That means using packaging that is purpose-made for

“Consumers always remember where they had the best

the delivery occasion.

chips,” says Lunn.

“The right choice of packaging is critical to ensuring

“If a restaurant or takeaway outlet is trying to stand out

integrity and presentation of food when delivered,” says

from hundreds of other choices that are available on the

Tom Lunn, Group General Manager – Innovation and

phone screen, they have to deliver chips that have

Marketing at Detpak, manufacturers of packaging

consumers coming back again and again.”

solutions for the foodservice industry.

26


WIN THE DELIVERY WAR WITH HOT CHIPS Detpak and Simplot believe they have created

“The Keep Crunch Carton incorporated the most

shallow box so that chips are allowed to spread

the industry’s most advanced hot chip delivery

successful elements of the prototype designs,

out and they are not stacked on top of each

system, which comprises a brand new

ensuring the best chips would be delivered to

other - like you would find in an upright regular

packaging solution and an all-new hot chip.

consumers,” says Lunn from Detpak.

chip scoop,” he says.

White says Simplot began developing the

The Keep Crunch Carton works by allowing

“The box is made from sustainably-sourced

company’s Edgell Supa Crunch Delivery Chip to

maximum airflow over chips or fried food to vent

board in a food grade and quality-accredited

address a particular pain point for customers.

the steam, therefore preventing moisture to

Australian-owned factory, and is both recyclable

“What we constantly heard was they needed a

settle on the food and make it soggy.

and compostable.”

chip that would hold for up to 40 minutes,” he

“It uses the stack effect so that air gets drawn in

An impressive innovation is the carton’s

says. “We also found out pretty quickly that

at the base of the carton floor, and as the hot air

tamper-evident closure that ensures chips are

diners will choose who they buy from based on

rises, the moisture laden warm air escapes out

protected from the kitchen to the table.

who has the best chips. Basically, if you have

of the top vents. The carton also has a specially

Says Lunn of the final result: “The Keep Crunch

the best chips, you’ll win.”

designed raised floor which keeps the food from

Carton is engineered for delivery so now diners

Simplot focused on extending the chip’s hold

resting on the base of the carton. This allows

can get their crunch delivered.”

time, then worked to give it an extremely tasty

the air to circulate, lifting the moist air away from

A market-leading hot chip solution that is set to

batter.

the fried food,” he explains.

delight diners is great news for venues that are

“Finally,” says White, “even though we knew we

“Furthermore, the carton shape itself is a long

determined to win the delivery wars.

had a great chip, we needed to solve the temperature issue. With our Delivery Chip, you can return the core heat to the chip with a 20 second blast in the microwave. It’s a great way of protecting the reputation of the restaurant if there’s been a delay in delivery.” Detpak’s new carton is engineered for delivery. The Keep Crunch Carton went through extensive testing in Detpak’s rapid innovation centre, LaunchPad, to maximise the functionality of the new design. From trialling a meat tray pad and desiccant sachets to remnants of paper pulp and different raw materials to test how board type impacted on the crunch of the chips, Detpak’s designers tested more than 50 prototypes for performance.

ABOUT DETPAK A family-owned Australian business, Detpak is a

Detpak’s LaunchPad is a centre for concept

specialist paper and board packaging manufacturer

creation and rapid prototyping, offering fast

founded in South Australia.

turnaround and innovation for packaging products.

Designing, manufacturing and supplying the

Today, its worldwide network includes

foodservice industry with world-class paper and

manufacturing in seven countries and sales offices

cardboard products, Detpak delivers with the level

through Australia, New Zealand, Asia, South Africa,

of service and care you would expect from a

the Middle East, India, America and Europe.

family-owned business.

Detpak has been making brands shine since 1948. Find out more or shop the range at www.detpak.com/products

27


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VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500 www.simplot foodservice.com.au


author

GLENN CARTLEDGE

As restaurants and cafés slowly re-open, it’s not a given that diners will automatically return. F4T discusses how to go about re-assuring people that your venue is safe and compliant. As we emerge from the COVID period it remains

or otherwise physically vulnerable — for whom a

to be seen the extent to which forced isolation

return to communal dining is an anxious thought.

has altered people’s dining habits. For many,

With lingering concerns over a second wave of

ordering home delivered food became an

the virus, even many fit and healthy people are

agreeable experience, while others have

reluctant to mix socially more than is necessary.

enjoyed the extra money in their pockets that

According to TripAdvisor division TheFork, 48

has been a by-product of staying home.

per cent of people are concerned about

But perhaps the greatest challenge for people

coronavirus-related safety with nearly two-thirds

when it comes to dining out relates to hygiene

claiming they would avoid venues that weren’t

and safety. There remains a large section of the

complying with COVID-19 health and safety

population — particularly those who are elderly

measures.

cont’d

31


cont’d

Meanwhile, online entertainment city guide

“It’s going to be a long, slow road back to where

Broadsheet recently canvassed the views of

we were,” added chef Liam Atkinson of Perth

restaurateurs on the likelihood of a quick return

eatery, Le Rebelle. A similar view was expressed

to normality and found that while some were

by O Tama Carey, owner and chef at Lankan

optimistic, many were more cautious.

Filling Station in Sydney, who said, “It’s going to

“It will be some time before the general

be a slow process getting customers back.”

population feels comfortable with eating or

All this points to a measured return to normality.

drinking out as they once did,” said co-owner of

So what can we do to welcome back our

Almond Bar in Sydney, Sharon Salloum. “All we

customers in a way that will assure them of our

can do is create a community of inclusion,

best efforts to keep them safe?

reassurance and comfort for our customers and

Here are F4T’s top ten customer care actions for

staff as much as we can.”

venues.

TI P 1 Laminate your menus to make them easy to wipe down If you’re still in the paper menu world, this is an obvious step to take. But also consider evolving your menu to an online one whereby diners can order using their smartphone from their table.

TI P 3 Avoid handling cash So many things have changed since March 2020. While the death of cash might be an overstatement, use of the folding stuff was already in sharp decline and COVID-19 will likely see many businesses now insist on contactless forms of payment. Use your social media channels, in-venue signage and menu to communicate any change in policy. Consider giving your customers fair warning: a three-month window beyond which you will no longer accept cash as a form of payment.

TI P 2 Add hand sanitiser to your table settings People have become used to accepting a squirt of sanitiser on their entry and exit to shops but for that extra layer of comfort, a discrete bottle of sanitiser at each table will be warmly greeted by diners, particularly if you’re continuing to serve food that is handled, such as bread to accompany meals.

TI P 4 Do away with communal seating, buffets, water stations, condiments and pinch bowls Suffice to say, the more you can assist people with their efforts to social distance and maintain optimum levels of hygiene, the more you’re playing a part in eradicating viral transmissions. Each of the above had become a fixture of the hospitality scene but each is now set to become a relic of a previous life.

32


TI P 5 Train your staff like never before This is one for both back and front of house. Managing personal hygiene is critical to avoid any return to lockdown conditions. Ensure signage is prominent in your kitchen as a constant reminder to staff preparing meals. Drill your front of house staff on your policies so they can confidently share them with diners. Ensure your on-boarding procedures for new staff are watertight.

TI P 7

TI P 6 Keep close tabs on the COVID rules in place by all levels of government States and territories vary in their rules around social gatherings. It’s your responsibility to keep tabs on any tightening or loosening of restrictions. State and local governments each provide access to good quality advice and resources, and it’s worth visiting their websites every week or so to stay on top of new information.

TI P 8

Put up signage inside and outside your venue with consumer advice

Use your social media channels to regularly update diners

Building trust and confidence amongst your diners starts

Outside of your venue itself, the fastest and most visible way

with first impressions. Use sandwich boards, your front

you can communicate with customers is via your social

window, table talkers, menus and walls to remind customers

media channels. Post several times a week to advise diners

of the actions you are taking and the expectations the

you’re open and what measures you’re taking to keep them

community has of them.

safe. With the ever-changing landscape creating a glut of news and information for you to share, there is no excuse for irregular posting.

TI P 9

TI P 10

Remind customers of the ways you can serve them

Consider taking hygiene to the next level

Many venues have successfully pivoted to a takeaway /

If your venue is in a local government area or suburb that

delivery model during the lockdown period. If your venue

has recently reported higher than average levels of infection,

was one of them, don’t hesitate to remind customers that

the following measures might ensure your customers feel

your services in this space will continue even when sit-down

comfortable to continue visiting you. Could you ask your

service returns. It is expected that many people will more

staff to wear face masks and use disposable gloves? Could

readily turn to home delivered meals in future given the

you mandate a hand washing regime for staff, whereby they

positive experience they enjoyed during lockdown.

must wash with warm water and soap every quarter or half an hour? Could you provide a 15 minute window between each sitting to do an additional clean of your kitchen and front of house?

33


new Packaging

Deep Fry

Commercial Oven

24 schnitzels per carton

3-3½ mins from frozen 2-2½ mins from thawed

12-15 mins from frozen 10 mins from thawed

Simplot Code 12687

100% NOT is a plant-based meat alternative that delivers superior taste and texture

Vegetarian

Vegan

Good Source of Protein

No Artificial Colours, Flavours or Preservatives

Frozen


new Packaging

Pan Fry

24 burger patties per carton

12 mins from frozen 6-8 mins from thawed

Also Available

Simplot Code 12686

www.simplot foodservice.com.au

Simplot Code 12320

Simplot Code 12321

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (08) 9412 8500

QLD (07) 3902 7000


author

GLENN CARTLEDGE

Anyone who’s worked in a retail or hospitality setting has a story to tell about poor customer behaviour.

“Everyone has the right to a safe work environment,”

But should we be doing more to protect vulnerable

the Shop Distributive and Allied Employees’

workers from disenfranchised customers?

36

says Gerard Dwyer, National Secretary-Treasurer of Association (SDA). “Retail and fast food workers have told us they routinely have customers swearing and

Recently, a sign went up in the windows and entry

yelling at them, spitting in their faces or threatening

areas of Woolworths supermarkets across the

them, simply for doing their jobs.”

country. It read: Zero Tolerance. Aggressive and

Worryingly, 64% of respondents to a 2017 survey run

abusive behaviour will not be tolerated. Our team is

by the SDA said they had not received any training in

here to help, not to be hurt.

the past 12 months for dealing with abusive or violent

The sign appeared at the onset of the COVID-19

customers.

pandemic in March when emotions were running high

“All workers benefit from training that provides them

and panic buying was being conducted by some

with the appropriate tools to address customer abuse

sections of the community. Amongst the hysteria, it

and violence, and manage customer behaviour before

seems those patrons forgot it’s not the humble shelf

it escalates,” Dwyer tells F4T, while adding there can

stacker that makes the stuff that ends up in the aisles.

be a cost to businesses that ignore the issue.

Whether it’s due to a growing sense of entitlement, a

“Customer abuse and violence can also present

build up of stressful living or simply bad manners,

significant issues for employers. The frequency and

those with customer-facing roles need to be protected

impact of customer abuse often goes unnoticed but

from disaffected customers and prepared with the

contributes heavily to absenteeism rates, workers’

tools to defuse potentially volatile situations.

compensation costs, workplace morale and turnover.”


While workplace safety is the domain of each state

higher than the next industry, retail, with 32% of its

and territory, the national body Safe Work Australia

workers in this age group.

A state and territory guide to

(SWA) drives the country’s policy development on

Furthermore, our sector is home to a huge number

statutory workplace and safety

workplace health and safety. Part of its role is to

of part time workers, with some 58% of the

bodies.

develop model legislation for the states and

accommodation and food services industry labour

territories. Its core message to business owners is

group working fewer than 35 hours per week. This

Australian Capital Territory

that they must take a systematic approach to

is double the national workforce average.

worksafe.act.gov.au

eliminating risks to workers, or if this is not possible,

Notwithstanding these challenges, hospitality

(02) 6207 3000

minimising risks as far as is reasonably practicable.

businesses are expected to meet a standard to

Managing workplace risk in the foodservice industry

protect, as best as possible, its diverse body of

New South Wales

is complicated by a high proportion of young

workers. Below we’ve summarised the important

safework.nsw.gov.au

workers, with 43% aged between 15 and 24

steps but it’s vital you consult your state’s workplace

13 10 50

according to SWA data. This is nearly three times

health and safety body (see the sidebar for contact

the national workforce average and significantly

details).

Northern Territory worksafe.nt.gov.au 1800 019 115 Queensland

The first step is to identify potential hazards. At a

and security systems, replacing cash with electronic

worksafe.qld.gov.au

broad level, consulting with local police can help you

transaction methods and ensuring staff are not

1300 362 128

better understand issues relevant to your particular

working alone.

area. It is important to maintain an open dialogue

“Violence and abuse can severely impact a worker’s

South Australia

with staff, who can call upon previous experiences

physical and psychological health,” says Dwyer of

safework.sa.gov.au

to identify problem areas. Have in place a system for

the SDA.

1300 365 255

the reporting of incidents in your workplace but also

“We have made important progress on this issue

talk to other similar businesses to build your

and have seen positive changes amongst major

Tasmania

knowledge.

retailers including store signage asking for

worksafe.tas.gov.au

Once the hazards are identified, it’s time to work out

customers to respect workers. It’s encouraging to

(03) 6166 4600 or 1300 366 322

the risk each one presents and prioritise them

see such widespread concern and involvement from

according to the likelihood of occurrence and the

a range of employers, and we hope that this leads

Victoria

scale of the potential impact.

to actions which reduce the amount of abuse

worksafe.vic.gov.au

The final step is to eliminate those hazards, but if

workers are experiencing.”

(03) 9641 1444 or 1800 136 089

that’s not possible, to reduce the risk by taking

For more guidance on the steps your business

measures that will best protect your workers. This

should be taking to keep staff safe, visit

Western Australia

could involve a wide variety of actions, such as

safeworkaustralia.gov.au/work-related-violence or

dmirs.wa.gov.au/worksafe

training that helps employees manage abusive

contact your state body.

1300 307 877

situations, upgrading facilities with better lighting

37


K I T C H E N

C O N V E R S A T I O N

PHOEBE TARRANT Sous Chef – Goddess of the Pass

With four unique venues across Canberra, the Southern Cross Club is the place to meet up with friends, have a meal with your family and enjoy quality entertainment. We foster good times in a caring and safe environment. All venues deliver superior dining and beverages, entertainment, conference and events facilities. The Club prides itself on its commitment to continually improve its facilities and services for members and their invited guests. HOW DID YOU GET STARTED IN THE INDUSTRY?

WHERE HAVE YOU WORKED? Since completing my apprenticeship at the

WHAT IS YOUR FUNNIEST WORK STORY?

My introduction to the industry was through a

Tuggeranong CSCC in 2018, I have worked

Early in my apprenticeship, we used to place

week of work experience (including a wine

across three of the four CSCC venues. I moved

half our orders by fax. This might not sound very

dinner!) at the Tuggeranong Canberra Southern

across to the CSCC Yacht Club in May 2018

interesting; however on more than one occasion

Cross Club (CSCC) when I was in Year 10. I had

where I was promoted to Sous Chef and in late

I walked into the cool room to discover it

always been interested in cooking and was keen

October 2019 I joined the Woden Central CSCC

overflowing with chicken schnitzels. My

to get an insight into the industry and the

team.

colleague’s handwriting was so indecipherable

operation of a commercial kitchen. I enjoyed my

The diversity of the CSCC family has provided

that we had received 300 schnitzels instead of

week and left with an invitation to return as an

me with the opportunity to work in a range of

the 100 I had asked for! No prizes for guessing

ASBA (Australian School Based Apprentice)

dining settings including fine dining, à la carte

what was on the specials board that day!

which is exactly what I did!

service, and a bistro setting.

38


WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? The CSCC is a popular institution in Canberra and well known for its community engagement and support. I’ve served a few local identities over the years including Jordan Rapana and Joey Leilua from the Canberra Raiders!

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY? In August 2016, I attended a tasty week of Wellington on a Plate (WOAP), New Zealand’s largest culinary festival which runs for a month in total. Supported by the ACT government, I attended with a group of my fellow apprentices and our mentors from the Canberra Institute of Technology. We ate our way through delicious meals including a 7 course sustainable seafood degustation, a vino natural dinner featuring wines with no added sulphur or inoculated yeast (a great way to celebrate my birthday away from home) and an iconic beef Wellington of course!

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT? My participation in CSCC Rising Stars dinner. This annual five course meal showcases the up-and-coming chefs across the CSCC group and I was invited to participate in the 2019 dinner. I prepared the second course of blackened free range chicken, assorted local mushrooms, ancient grains, creamy velouté paired with a 2018 Lake George Chardonnay and it received a standing ovation! Last year, I was also invited to attend the Clubs ACT Clubs & Community Awards at the National Press Club and was very proud to win their 2019 Rising Star award!

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

My sister Bec also enjoys cooking! When we’re

Spending time with family and friends is a big

feedback to each other, which on more than

As a fresh 16 year old apprentice, I was asked

part of my life. I enjoy all sorts of outdoor and

one occasion has lead to people telling us to

to assist with a wine dinner. Exciting! All the

indoor activities such as swimming, rock

stop nitpicking and get on with dinner. On the

preparation had been completed before I arrived

climbing, completing 1000 piece Disney

whole, I love cooking with Bec.

and everything was running well. Until I was

Ravensburger puzzles, or just a picnic lunch. I

transporting trays of ‘tuna in a can’ on a trolley

am the youngest of four sisters and we don’t

from the fridge to our serving station. As I

have many opportunities to spend time together

WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT?

squeezed between the trolley and bench, I

anymore with life now getting in the way of

We have recently implemented a menu change

knocked a tray to the floor! Splat! I had tears in

plans. We do make an effort to have ‘sister

including switching over to Edgell Supa Crunch

my eyes and fear in my heart – I thought I was

time’ and our last adventure saw us swinging,

Steakhouse chips that have been a hit. They fry

going to die! However, my colleagues came to

leaping, sliding and climbing through the Trees

up nice and crunchy but stay fluffy inside. Add

my rescue and I lived to tell the tale. Needless to

Adventure obstacle course high in the tree

some salt and you’re good to go.

say, I have not made that mistake twice!

canopy at the Shoalhaven Zoo.

WHAT’S BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

cooking together we tend to offer critical

cont’d

39


cont’d

WHAT’S YOUR SECRET TO SUCCESS?

HOW DID YOU ADAPT YOUR BUSINESS DURING COVID-19?

To keep trying. Every failure is a step closer to

During COVID-19 the CSCC adhered to

DO YOU HAVE ANY ADVICE FOR YOUR PEERS ON GETTING THROUGH THE NEXT 6 TO 12 MONTHS?

success. What you might think is the biggest or

government health advice and restrictions as

Keep on going as best you can. No one knows

worst blunder you could make is always a

they were implemented. When clubs, pubs, and

what’s going to happen. If work is busy, that’s

stepping stone you can use to move closer to

cafés were closed to customers dining in, we

great! If it’s a little quiet... maybe try out some of

your end goal.

were running on a skeleton staff doing takeaway

those ideas you’ve had lurking in the back of

and were able to support our staff through the

your mind. If you’re stalled on inspiration, work

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

Job Keeper program.

on improving skills you already have!

It is hard working long and often unsociable

casual, part-time or full-time, we also offered a

hours, but it’s always rewarding when people

free meal a day if they brought themselves and

send their compliments to the chef!

a container to the Woden Central Kitchen. We

To further support our staff, whether they were

are also providing the St Vincent de Paul

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

Society with over 500 meals a week for their

Work hard, ask questions – lots of questions!

homeless and other vulnerable members of our

Also taste everything (you can always use a little

community. With the easing of government

more salt!). Acknowledge and learn from your

restrictions, we have welcomed back our loyal

mistakes and remember; service with a smile!

patrons to dine in-house in appropriate numbers

Night Patrol service, which supports the

with correct social and physical distancing.

40


VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500 www.simplot foodservice.com.au

Traditional Fish Goujon and Chips...with a twist


C R I S P Y

E R T T ED A B WHITING NEW ZEALAND SOUTHERN BLUE

– 85g –

Packaging Portions Preparation

NEW ZEALAND SOUTHERN BLUE

– 110g –

Packaging Portions

24 portions

Preparation

Deep fry – 6 minutes at 180°C Convection oven – 18 minutes at 190°C

209

M B U ED R C WH I T I NG

2.04 kg carton

MS C - C - 5

C R U N C H Y

2.64 kg carton 24 portions Deep fry – 6 1⁄2 minutes at 180°C Convection oven – 20 minutes at 190°C

8

This product comes from a fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery, MSC-C-52098 www.msc.org

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500


RECIPE IDEAS

THE TAKEAWAY RENAISSANCE With the recent challenges faced by the hospitality

The comfort of dining at home, the pleasure of

industry, through necessity, many inventive and

hosting without the hard work, and the innovative

creative side hustles have been born.

ways businesses are adapting to fight through the

Takeaway has seen enormous growth and there’s a

dynamics of our changing landscape – they have

general sentiment that its elevated position is here

inspired us into what we are calling the Takeaway

to stay. But amongst it all a new form of takeaway is

Renaissance.

on the rise.

Following are some menu ideas with suggestions for

Morphed and warped to suit the differing needs of

how you could pack them as meal kits for takeaway

customers, fine dining kitchens are producing meal

and in-home dining. We hope this will inspire you to

kits where customers get the chance to cook like

find new ways of adapting your business.

their favourite chef, neighbourhood cafés are

Don’t forget when portioning and packaging food

offering ready meals to heat at home, while others

for customers to always adhere to food safety

are offering the full experience with dine at home

practices and provide them with preparation,

hampers that include their best selling dishes and

reheating, cooking and plating instructions,

sides as meal packs with wine.

remembering that they use domestic appliances.

43


THE TAKEAWAY RENAISSANCE

44


RECIPE IDEAS

YUM CHA TAKEAWAY MEAL KIT

Recipe details on page 50

45


THE TAKEAWAY RENAISSANCE

46


RECIPE IDEAS

AMERICAN BBQ TAKEAWAY MEAL KIT

Recipe details on page 50

47


THE TAKEAWAY RENAISSANCE

48


RECIPE IDEAS

MEXICAN FIESTA TAKEAWAY MEAL KIT

Recipe details on page 51

49


RECIPE

THE TAKEAWAY YUM CHA

AMERICAN BBQ

BULGOGI BEEF CHARCOAL BAO BUNS

STICKY PORK BAO BUNS 1.3kg pork neck

CAROLINA STYLE CHICKEN WINGS AND DRUMETTES

1kg stewing steak

50g sliced ginger

500g Leggo’s Crushed Tomatoes

200g frozen Edgell Sliced Onion

20g sliced garlic

90ml honey

25g crushed garlic

5g sliced chilli

50g brown sugar

500ml Knorr Beef Booster

5g star anise

20ml Worcestershire sauce

100ml salt reduced soy sauce

60g brown sugar

110g American mustard

60g brown sugar

200ml Shaoxing wine

50g tomato sauce

20ml rice wine vinegar

65g oyster sauce

5g garlic powder

40g gochujang paste

2g five spice

5g cayenne pepper

10ml sesame oil 480g frozen I&J Charcoal Bao Buns 100g kim chi 1. Brown steak.

1. Brown pork and place in gastronome tray. 2. Combine ginger, garlic, chilli, star anise, sugar, wine, oyster sauce, five spice and pour over pork.

3g sea salt 100ml apple cider vinegar 2kg chicken wings and drumettes 1. Combine Leggo’s Crushed Tomatoes, honey,

2. Sauté onion and garlic.

3. Cook at 150°C for 3 hours.

brown sugar, Worcestershire sauce, mustard,

3. Place steak, onion mix, Knorr Beef Booster,

4. Remove pork and pull meat.

tomato sauce, garlic powder, cayenne

soy sauce, brown sugar, vinegar, gochujang

pepper, salt and apple cider vinegar.

and sesame oil in a gastronome tray, cover

ASIAN COLESLAW

and cook at 150°C for 3 hours.

100g shredded wombok

4. Remove from oven. Shred meat.

2. Place half of mixture into a small pot and bring to boil.

50g julienned carrot

3. Use remaining mixture to marinate chicken.

25g sliced spring onion

4. Place chicken onto gastronome tray and

VIETNAMESE STYLE SPRING ROLLS

60g Hellmann’s Real Mayonnaise

20 frozen Colonial Farm Cocktail Spring Rolls

480g frozen I&J White Bao Bun

200g gem lettuce leaves

50g bean shoots

2g sriracha sauce

cook at 200°C for 20 minutes. 5. Serve with remaining sauce.

LOADED POTATO GEMS 5g smoked paprika

15ml lime juice

2g cayenne pepper

50ml Knorr Thai Sweet Chilli Jam

SHAOMAI WITH DUMPLING SAUCE

10g fresh sprigs coriander

840g frozen I&J Prawn Shaomai

2g garlic powder

10g fresh sprigs mint

100ml black vinegar

7g sea salt

100ml soy sauce

3g brown sugar

Sliced spring onion

2g celery salt

20ml water

SESAME DIM SIMS WITH WAKAME SALAD

2g onion powder

1.5 kg frozen Edgell Potato Gems 100g sliced spring onions

30ml light soy sauce

GYOZA WITH PONZU SAUCE

5ml sesame oil

840g frozen I&J Shrimp & Chive Gyoza

400g sour cream

10g sugar

200ml ponzu sauce

30ml rice wine

500g Mainland Tasty Shredded

50g white sesame seeds

CAULIFLOWER MAC ‘N’ CHEESE

50g black sesame seeds

1.5kg frozen Edgell Cauliflower with Cheese

350g Colonial Farm Mini Dim Sims Vegetable

200ml Anchor Culinary Cream

30g coriander

500g cooked macaroni

50g dried wakame

100g Perfect Italiano Pizza Plus Shredded

50


IDEAS

RENAISSANCE MEXICAN FIESTA SLOW COOKED SMOKEY BBQ BEEF

VEGAN CON CARNE

5kg beef short ribs

BIRRIA DE CHIVO ESTILO JALISCO - MEXICAN BRAISED GOAT

40g American BBQ spice rub

2.5kg goat leg, bone in

1kg frozen Edgell Grilled Sliced Vegetable Mix

500g Leggo’s Crushed Tomatoes

10g paprika

1kg frozen 100% NOT Beef Strips

750g Knorr American Chipotle BBQ Sauce

4 bay leaves

1.2kg drained Edgell Red Kidney Beans

20 Tip Top Brioche Style Slider 2.5” Glazed

1 cinnamon stick

1.5L Leggo’s Napoli Sauce

6 cloves

500ml vegetable stock

10g cumin

300ml Knorr American Chipotle BBQ Sauce

10g ground coriander

1 finely chopped chilli

10 peppercorns

10g paprika

1 chopped chilli

5g salt

50g crushed garlic

100g dairy free dark chocolate

1. Coat ribs with spice rub and place in full sized gastronome tray. 2. Combine Leggo’s Crushed Tomato and Knorr American Chipotle BBQ Sauce. 3. Pour mixture over ribs, cover with foil. 4. Cook ribs at 150°C for 4½ - 5 hours. 5. Pull meat from bones. 6. Separate fat from sauce and set sauce aside. 7. Mix pulled meat with reserved sauce.

500g frozen Edgell Chopped Onion 200ml white vinegar 10g dried oregano 1.5L Leggo’s Napoli Sauce 100ml Knorr Concentrated Liquid Stock

CHARGRILLED CORN COBS WITH SPICY MAYO

300ml Knorr American Chipotle BBQ Sauce

10 x 50g Edgell Supersweet Corn Cobettes

1. Season meat with salt.

20g Knorr American Tomato Chilli Relish

2. Toast paprika, bay leaves, cinnamon,

80g Hellmann’s Real Mayonnaise Chopped chives, to serve

50ml honey

Pura Tuscan Blend oil 50g crushed garlic

1. Sauté garlic and frozen Edgell Grilled Sliced Vegetables. 2. Add frozen 100% NOT Beef, Edgell Red Kidney Beans, Leggo’s Napoli and vegetable stock. Cook for 5 minutes. 3. Add Knorr American Chipotle BBQ Sauce, chilli, paprika and salt. Bring to boil. 4. Add chocolate. Simmer for 5 minutes.

cloves, cumin, coriander, peppercorns until

CHARRED CORN SALSA

fragrant.

500g frozen Edgell Vegetable Mexican Mix

3. Add chilli, garlic, and frozen Edgell Chopped

250g cherry tomatoes, chopped

CORNSLAW

Onion and soften. Add vinegar, oregano,

20ml lime juice

200g drained Edgell Corn Kernels

Leggo’s Napoli Sauce, Knorr Concentrated

8g chopped coriander

250g shredded red cabbage

Liquid Stock and Knorr American Chipotle

150g shredded green cabbage

BBQ Sauce.

100g shredded carrot

4. In a lined deep gastronorm, add goat and

SIMPLE GUACAMOLE 454g packet Edgell Chunky Avocado Pulp

100g sliced spring onion

sauce. Cover and cook at 180°C for 4

35ml lime juice

250g Hellmann’s Real Mayonnaise

hours.

10g crushed garlic

5. Pull meat from bone. Add honey.

FOUR BEAN PUMPKIN AND BEETROOT SALAD

MEXI MIX RICE

200g drained Edgell Diced Beetroot

2kg frozen Edgell Quinoa with Brown Rice

200g drained Edgell Four Bean Mix

500g frozen Edgell Vegetable Mexican Mix

200g diced roasted pumpkin

300g drained canned pineapple chunks

300g rocket 250g halved cherry tomatoes 100g Mainland Feta Crumble 70g Hellmann’s Italian Balsamic Dressing

51


Fluffy potato inside

Delivers on taste Crunchy for 40 mins when delivered

Reheatable in microwave for 20 secs while staying crunchy

Holds under heat lamps for 60 minutes

Versatile for all in-house and off-premises needs

Packaging

Cooking Methods

6 x 2kg bags per carton

Deep Fry or Convection Oven

www.simplot foodservice.com.au

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (08) 9412 8500

QLD (07) 3902 7000


6 EL

92

AUST R ED

G

ES TO

IAN POTA AL

L SINCE

1

Ventilation releases steam to stop soggy chips Raised floors helps lock in crunchiness

DETPAK KEEP CRUNCH CARTON


PERFEC

HOS THE

author

WENDY MEAD

54

What a time to be in hospitality. Once considered the almost safe

as a result of these cases is, you are at risk if you employ long

haven of small business in small towns and at the big end of town,

term casuals. As the Federal Court has decided that casuals,

a booming industry, trail blazing with new ideas almost as long as

although enjoying the benefits of a 25% loading, if they have been

the restaurant waitlists. Who would have or could have ever

found to work regular hours may indeed be deemed permanent

predicted what 2020 would bring?

employees.

Fires decimating small businesses and small towns, whilst the

What does this mean for businesses?

Restaurants & Venues at the big end of town held fundraiser after

It could well mean that the long term casual staff (should the

fundraiser, helping our country cousins to get back on their feet.

decision be upheld) could be putting their hand in your pocket (or

Then floods and then, COVID-19, a perfect storm for the

in the case of hospo, at the mercy of the bank) for back claims.

Hospitality Industry. Well folks, keep your hard hats on as there is

Long term casuals may well be able to claim annual leave,

more to come.

personal leave and even public holidays for past years. Worse

None of us can predict what is around the corner, and while we try

still, such back pays would and could be at the casual rate –

and keep our businesses afloat to put food on our tables, there is

effectively triple dipping!!!

a new risk. The risk of employing casuals.

WorkPac announced last week that they are appealing this

There has been much in the news about the Skene and then the

decision to the High Court of Australia (the court of last appeal).

latter Rossato cases (v WorkPac Pty Ltd). The simple version now,

The Federal Government has also scheduled the case for


T STORM FOR

SPO www.pinnaclepeople.com.au

discussion in its forthcoming workplace relations roundtable

casual engagements within the business to ensure shifts are

discussions and could ultimately introduce legislation to prevent

unpredictable and uncertain, in that work is ‘on demand’

double dipping. However for now, the Rossato decision remains binding law. Whilst we eagerly await the appeal, what can we do

rather than pre-determined; •

now to mitigate risk?

permanent employee to manage the nature of the

In order to continue to provide certainty and predictability in employment of casuals, employers need to take the opportunity now to review the terms of their casual employee contracts.

Understand when and how a casual employee may become a employment arrangements;

Ensuring that termination of casual employees is available at short or on no notice.

Employers should make all attempts so protect themselves by:

Employers need to call for further government intervention to

Ensuring that EA contracts have clear rates of pay and

protect themselves from underpayment claims and in the

effective off-set clauses, and casual loading amounts are

meantime, provide clarity in contracts and patterns of work to

identifiable in contracts and payslips;

manage the risk around employing casual workers. The

The contract provides that the employer can elect whether to

government needs to make a more definitive and legislative

offer employment on particular days and the employee is able

amendment to the Fair Work Act to clarify that a casual employee

to decline this offer;

is someone “engaged and paid as such”.

Regularly reviewing and identifying patterns of work for all

We await further decision as it unfolds.

55


PREP METHODS

Deep Fry / Oven Bake

VIC / TAS (03) 9588 3200

2 SINC E 19

6

AU S SERVES

120 x 100g

TOES TA

6 x 2kg

LL

E

CARTON

EDG

NATURALLY RUSTIC CHIPS

ALIAN PO TR

AVAILABLE NOW THROUGH YOUR LOCAL FOODSERVICE DISTRIBUTOR NSW / ACT (02) 9741 2800

www.simplot foodservice.com.au

QLD (07) 3902 7000

SA (08) 8422 2000

WA (08) 9412 8500


POLISHING YOUR WEB PRESENCE author

GLENN CARTLEDGE

The

humble

website

continues

to

play

an

important role in attracting customers to your hospitality business. If your site is in need of a refresh, read on for the latest ideas to make

your

internet

presence

really

shine.

The convergence of cutting edge design and

As a creative industry itself, hospitality has a

ever-greater technical scope is leading to more

licence (some would say obligation) to indulge in

exciting, dynamic and engaging online content

agenda-setting design that gets noticed. Let’s

than those designing the first wave of websites

take a look at some fresh ideas that could help to

would have dared imagine was possible.

revitalise your web presence. cont’d

57


cont’d

POLISHING YOUR WEB PRESENCE

handmade design It can be challenging to inject humanity into a website, which, after all, is a series of colourful pixels on a two-dimensional plane. However, we are seeing more and more web designs employing hand

try this

lettering, animation and illustration in an effort to add

Instead to heading straight for the stock

soul to what is essentially a technical experience.

libraries to find yet another clinical and

While all your competitors are working within

predictable take on iconography, consider

established layouts, standardised templates and

using hand drawn icons to give your site a

restrictive columns, see it as an opportunity to break

human, friendly and approachable quality.

free and create an online presence that’s a deliberate counterpoint to the norm.

simplified navigation Navigation describes the journey taken by a web

58

user when making their way around a website.

try this

Designers aim to create a logical navigation

Why not do away with a navigation menu

experience using tools like menus and text links. But

altogether? Designers are purposely

with the rise of small screens such as tablets,

avoiding the traditional menu structure by

phones and even watches, designers are looking for

creating “deep scrolling” sites that provide

ever-simpler navigation approaches.

users with all the content they require,

By now, most of us are familiar with the hamburger

simply by scrolling down the length of a

icon — those three horizontal lines that sit at the top

single page. Some sites are even employing

of many modern websites to reveal navigation

horizontal scrolling. This approach creates

options when clicked. It’s a good start but there are

deliberate restrictions on the amount of

other minimalist techniques including arrows and

content a site can host, which can promote

large buttons that can guide users.

good discipline for writers and designers.


the dark mode option Dark mode can be the basis of a website design or simply an option you offer visitors to your site. There are practical and artistic benefits to a website that’s built upon the dark mode principle. For starters, data from Google shows that a dark screen on its Pixel phone can draw around 60% less power —

try this

think about that next time you’re hanging onto the

In a world that is aiming for greater

barest of charges on your mobile phone!

accessibility, either build your next website

Furthermore, continued exposure to the blue light

entirely using dark mode principles or at

emitted by a white screen can lead to macular and

least ensure it has a dark mode option.

retinal degenerations of the eye.

Incorporating tools that allow the user to

From an artistic point of view, a darker background

adjust the size of your site’s text and switch

can serve to punch out colour and make it more

to a high contrast mode are also examples

vibrant. Neon-like effects are looking as though they

of current best-practice in web design.

have become a particularly popular option for many web designers.

video gets bigger… literally For some time now, web designers have recognised the power of video to efficiently tell the story of a business. The combination of sound of vision is increasingly relied upon to communicate with an audience that rarely has the time or the inclination to

Ab

engage deeply with written content. According to

try this

tech giant Cisco Systems, 80% of all Internet traffic

Whether its video or still photography,

in 2021 will be video content, up from 67% in 2016.

consider upsizing your visuals — especially

More efficient coding practices and improving

on your business’s home page. For

bandwidth are allowing designers to create

hospitality businesses, it can be a way to

fastloading video at a large scale… often full screen.

showcase the environs of your eatery, a

It’s a tremendous way to make a powerful first

kitchen hard at work or even a signature

impression when a visitor lands at your site.

dish.

let’s talk typography It’s remarkable how many websites are still built

try this

around the sort of uninspiring typography that was

From type-only home pages to sites that

the hallmark of websites for decades when there

employ fashionable outlined fonts, there is

were technical limitations to consider. These days,

no shortage of trendy creative options for

relying on a traditional palette of fonts is simply lazy!

type. But my favourite is the use of

Today’s website designers are finding eye-catching

oversized text. At the very least, the use of

ways to creatively employ typefaces for startling

large type makes a confident statement but

visual effect. Make certain the thinking around the

it also stands out in a sea of more

next iteration of your website includes plenty of

predictable font sizes used by the vast

consideration for the power of typography.

majority of existing websites.

59



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