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
5
25
42
11
31
54
16
36
57
19
38
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
6
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
1
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.
5
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
11
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.
12
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
4
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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14
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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.
16
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.
17
WH IT E
&
CH A RCO A L
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Pack aging 20 × 480g bags /carton (9.6kg) 15 buns per bag 300 buns per carton Prepar ation Preheat commercial steamer to 100°C with 100% steam heat. Cook for 6 minutes.
Charcoal Bao Buns Simplot Code: 12386
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
QLD (07) 3902 7000
SA (08) 8422 2000
For more information visit www.simplot foodservice.com.au
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?
GARLIC SLICES 5589
CIABATTA GARLIC SLICES 5640
DAMPER BUN 5” 9435
Baguette style slices
Premium rustic slices, chewy texture
Flour dusted, robust yet light texture
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