Food for Thought Issue 88

88 SUMMER

2021

WHEN IT COMES TO THE CRUNCH, NOTHING BEATS

EDGELL’S AUSSIE-GROWN SWEET POTATO CHIPS

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88 SUMMER

2021

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CONVERSATION WITH THE GREAT LAKE HOTEL

TAKING BACK YOUR SLICE OF THE DELIVERY PIE

YOU AND YOUR SUPPLIERS

MY ANTICIPATORY FOODIE EXPERIENCE

MEMORIES OF SICILY

FEMALES TO THE FORE

MAKING SEO WORK FOR YOUR WEBSITE

WHO DOESN’T LIKE A HOT CHIP?

RECIPE IDEAS: AUSTRALIAN OR TRADITIONAL CHRISTMAS SPREAD

OLD DOG, NEW TRICKS

CONVERSATION WITH STAX BURGERS

K I T C H E N

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

GREAT LAKE HOTEL

Richard Flanagan

F O O D

O P E R A T I O N S

M A N A G E R

PAUL FOREMAN

C H E F PA U L F O R E M A N B R I N G S A W E A LT H O F E X P E R I E N C E A N D PA S S I O N T O T H E G R E AT L A K E H O T E L . H AV I N G W O R K E D E X T E N S I V E LY A R O U N D T H E C O U N T R Y A N D I N T E R N AT I O N A L LY, I N T O P- R AT E D R E S TA U R A N T S T H R O U G H T O L O C A L I N S T I T U T I O N S , PA U L’ S L O V E O F L O C A L P R O D U C E

HOW DID YOU GET STARTED IN THE INDUSTRY? It all started back when I was 13 years of age at KFC in Western Australia. It was bloody tough.

Surrounded by a rag tag bunch of 20 something blokes, that had little time for a snot nosed, barely a teenager, kid with glasses.

WHERE HAVE YOU WORKED? The majority of my career has been in Tasmania,

H A S B R O U G H T H I M T O TA S M A N I A ’ S C E N T R A L

with the occasional trip overseas.

HIGHL ANDS WHERE FISH, GAME AND THE

Richmond; Prosser’s on the Beach in Sandy

F R E S H E S T O F I N G R E D I E N T S A R E C L O S E AT H A N D .

Marque IV on Hobart’s waterfront; Islington

4

The standouts would be: Prospect House in Bay; Restaurant Gondwana in Battery Point;

DO YOU HAVE ANY FUNNY WORK STORIES? A work experience student straining stock down the sink. I actually made him stand there with the drained bones and took a picture for

meat slicer through the dishwasher!

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

Walked into a cool room and found a chef

Wow, what a confronting question, but I like it!

awash with 20 litres of pumpkin soup. To be

Ok, so there was this one time that I was

honest, there were quite a few of these types of

headhunted for a local hospitality venue. My gut

‘events’!

said ‘no’, but my heart said ‘yes’. Should have

posterity!

I have also had a kitchen hand, put a whole

trusted my gut! Such a bad decision. Basically I

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

was a round peg, trying to fit into a square hole.

That one hurt.

Hmm, it’s very hard to pick just one as I’ve experiences over the years. However, one that

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

does rate as my top ten, would be Tetsuya’s. 14

When I’m not consulting, outside catering,

incredible courses, unrestrained, innovative and

producing cooking shows/podcasts etc., my

ultimately delicious!

go-to is definitely the gym. Renovating (seems

Attention to detail is second to none and

to never stop!?), the occasional forage and just

amazingly unpretentious.

enjoying a fine wine and a simple meal.

WHAT IS YOUR FAVOURITE RECIPE AT THE MOMENT?

Hotel in Port Moresby (consultant) and finally

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

Food Operations Manager for the Great Lake

That’s an easy one! As Head Chef of Marque IV

the air but, being in the central highlands,

Hotel.

on Hobart’s waterfront, we took out the AHA

tomorrow could be snow. Having said that,

Best Modern Australian Restaurant. Locally and,

pastas, risottos and braises are still at the

WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?

ultimately, on the national stage! Incredibly

forefront of my cooking. In particular, a cracking

proud moment for what was Hobart’s premier

rigatoni pasta with prosciutto, peas, red

A varied group, ranging from culinary geniuses

restaurant, run by one of the best hospitality

peppers, mushrooms (Edgell Mushrooms in

like Tetsuya Wakada, Peter Kuruvita, Shane

crews that I have ever had the pleasure of

Butter are great if I don’t have fresh on hand!),

Osborn, Maggie Beer, Mark Best and Valli Little,

working with.

cream and parmesan. Bloody simple, but

found many highlights of particular dining

Boutique Hotel in South Hobart; Kalis Hospitality Group in Southern Tasmania; Hilton

to movie stars and celebrities such as Eva

My favourite recipe, hmm... Spring is definitely in

delicious!

Green, Baz Luhrmann, Grahame Bond, Richard Flanagan and local legend John Xintavelonis (John X).

cont’d

5

cont’d K I T C H E N

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

GREAT LAKE HOTEL

industry for financial gain, think again! The money will come, but you have to work hard and smart to make it!

HOW DID YOU ADAPT YOUR BUSINESS DURING COVID-19?

As I’ve mentioned before, we’re an adaptive bunch, so COVID-19 was really just another hurdle to get over. We responded to the change based on the information at hand and progressed from there.

Takeaway and take-home meals were a big part of that progression. Reducing overheads and costs in general to stay in line with the downturn in revenue. The biggest thing for us was looking to the future. Staying ahead of the curve, listening to our customers and I always have a plan B in place... sometimes a plan C and D!

WHAT ADVICE WOULD YOU GIVE TO YOUR PEERS FOR NEXT 6-12 MONTHS? Be business savvy. Yes, we are in uncharted, dangerous times but, as with all grey clouds, there is always a silver lining. Take the time to

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

different. The difference that we have is a great

look at your business. Recipe costing is time

comradery and sense of community. We are

consuming and may seem trite, but it’s key to

adaptive, bloody tenacious and creative.

the success of your business.

I hate this question, because there are so many

One of the greatest challenges that we have,

Reduce costs, without sacrificing your integrity

important pieces. If I had to choose one, it

and have had for a long time now, is our sales

and product.

would be my knife. I have a mixed bag (literally!)

price point. The margins for profit are extremely

Most importantly, don’t go down the cheap

of knives: Shun, Victorinox and a very sexy local

low and it drives me mad to see venues

deals road; remember, it’s just a race to the

Damascus steel cook’s knife from Organic

undercutting their product to bring in short-term

bottom!

Blades.

sales. Basically, a race to the bottom.

Stay positive!

Tools of the trade need to be great quality, hold

On the flipside, value for money is important. So

their sharpness and most importantly, be

charge accordingly, but don’t rip off your

comfortable!

customers. That will always end in failure. Good ingredients/products, cooked well and with

WHAT’S YOUR SECRET TO SUCCESS?

respect. To quote Miguel de Cervantes, “The proof of the pudding is in the eating”.

That old classic question! I really don’t think quite sure if I have attained success yet!?), other

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

than a few mantras that I try to live by:

It’s quite simple really, and I have mentioned

Stay true to yourself. Technique and repetition.

some of these before. Technique and repetition.

Never give up. Be innovative. Motivate others,

Learn it, learn it well, then repeat!

which in turn motivates you. Respect others.

Be patient, it takes time to master a trade.

Experiment and, finally, enjoy the ride!

Be open minded, learn from everything and

there is any great secret to success (I’m not

everyone. Then decide for yourself what best

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

works for you.

To be honest there are days where I think,

less frequent as you master your trade.

“What the hell am I doing”, but all industries

Most importantly, enjoy the ride and love what

have their pros and cons, and hospitality is no

you are doing. If you are getting into this

6

Expect the crappy times, but they will become

author

GLENN CARTLEDGE

Delivery aggregator commissions have been a

With commission rates in the vicinity of 30%, it’s not surprising that

hot topic ever since the likes of Uber Eats and

cafés and restaurants are reluctant to engage with third party

Deliveroo arrived in Australia. But the rise of

huge potential customer base has prompted a kind of “you can’t live

purpose-built direct ordering systems is

That is beginning to change, however, as more and more hospitality

allowing venues to wrest back control of their online ordering and recapture lost margins.

8

aggregators. But the aggregators’ ability to introduce venues to a with them, you can’t live without them” attitude amongst operators. operators invest in their own direct ordering system. Once a significant undertaking, these systems now make it easy for a venue to roll out its own e-commerce platform.

Direct Ordering Systems Explained Essentially an out-of-the-box e-commerce

While there are several products that have been

payment model, while others are commission-

solution, a direct ordering system is designed to

specifically engineered for hospitality venues,

based. In both instances, you can expect to pay

integrate into existing website and point-of-sale

there are variations in the way direct ordering

a lot less for a single order than an aggregator’s

platforms. They manage the complete online

systems work.

commission.

ordering process — including customer payments

For example, some offer their own delivery

Let’s look at some of the direct-ordering

— allowing venues to deploy a simple and cost

network, although most leave the deliveries to

e-commerce options available for Australian

effective alternative to aggregator platforms.

venues themselves. Several operate on a flat fee

operators.

QuickOrder

Order Up!

QuickOrder is a commission-free restaurant online ordering system that

An online platform for contactless table booking, pick-up, delivery and

provides operators with certainty of cost due to its fixed monthly fee

room service, Order Up! is a web-based order receiver that can also be

structure. Operators can pay monthly, six-monthly or yearly, with the

integrated with existing POS systems. The product can be used

monthly option costing $150 and the year-in-advance option reducing

throughout a business or just for pick-up and delivery.

that fee to $125 per month. A one-off $300 setup fee applies whichever

The company’s “express” package boasts fast and free setup. Order Up!

option is chosen.

says it can have this package up and running within 48 hours for a

The Australian-made platform uses Stripe to handle credit card

single venue.

payments, with proceeds automatically deposited to bank accounts

Marketing-centric venues will be attracted to the platform’s advanced

each day.

coupon engine, which allows venues to create a variety of promotional

QuickOrder can be mobilised with just a Facebook page, meaning a

codes for discounts, free delivery or trial offers.

venue doesn’t even need an existing website to use the service. And

Learn more: www.orderup.com.au

given QuickOrder claims as many as 60% of food orders are being made on mobile devices, the platform has sensibly been optimised for smartphones.

Learn more: www.quickorder.com.au

Zwift

WooCommerce

Zwift is best described as a complete online solution. The company’s

For websites built on the Wordpress platform, WooCommerce is a direct

services go beyond an e-commerce bolt-on to include customer

ordering solution worth considering. It allows venues to accept credit

relationship marketing (CRM), search engine optimisation (SEO) and

card, bank transfer and COD payments, and can integrate with other

even the production of websites from scratch. That said, the company

payment gateways including Stripe, Square and PayPal.

can simply add its e-commerce solution to the website of a venue that

Being part of the Wordpress ecosystem means handy resources such

doesn’t require any extra services.

as MailChimp for e-mail campaigns, Google Analytics for website data

Zwift boasts local technical support and the capability to produce online

and Facebook for social media integration are readily available.

advertising, manage customer reviews and co-ordinate online table

The company says it can have your store up and running in minutes.

bookings. Like all the other solutions here, Zwift’s core business is

Learn more: woocommerce.com

facilitating cost effective online orders.

Learn more: www.zwift.com.au

Go it Alone or Stick with the Big Boys?

Operators now have more choices than

with both.

they’ve ever had before. While some will stick

Crucially, the arrival of keenly priced and easy

with the aggregators due to their reach and

to implement direct ordering systems means

delivery network, many will turn their backs on

operators are no longer powerless to accept

high commission models to forge their own

the high commissions of aggregators.

paths. Others still will choose to move forward

9

NEW from

WHEN IT COMES TO THE CRUNCH, NOTHING BEATS

EDGELL’S AUSSIE-GROWN SWEET POTATO CHIPS 10

INTRODUCING EDGELL SWEET POTATO CHIPS Made using Australian-grown sweet potatoes, Edgell 10mm Sweet Potato Chips feature tender, traditional sweet potato, enhanced with a savoury flavour that offers the perfectly balanced sweet potato chip!

Paired with Edgell’s world-class delivery batter, which has been seasoned to complement sweet potato, Edgell Sweet Potato Chips deliver a remarkable flavour profile.

EL

26

ED

G

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TOES TA

AUSTRA L

Whether you use Edgell Sweet Potato Chips as a versatile side or a premium snack, you’ll be sure to provide your customers with the ultimate sweet potato experience.

L SINC E

19

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

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With the same great taste as original Hellmann’s Real, for delicious vegan & plant-based meals.

No compromise.

VEGAN mayonnaise as it should be.

KEEP IT REAL.

Crispy Fried Cauliflower Tacos

you

your

&

SUPPLIERS author

ANDREW BRIESE

A LOT OF CHEFS I COME ACROSS HAVE THE PHILOSOPHY THAT THEY CAN TREAT SUPPLIERS HOWEVER THEY WANT, BUT GOOD RELATIONSHIPS WITH SUPPLIERS CANNOT BE OVER-EMPHASISED. Your suppliers are hurting as much as you, if not

in the industry.

more. You need them and, more than ever, you

If you have a good relationship them, they will

need to have a good relationship with them.

give you information that could help lower your

You and your supplier are both in business to

food costs.

make money and, as such, you need each other

Make time available, when appropriate, to talk to

in order to achieve this.

your suppliers regularly about:

Remember: In choosing a supplier, you are

•

new products

building a long-term relationship. Not a one-night

•

what you need to do with that product

stand.

•

market trends

Your suppliers go to the markets, they have close

•

possible shortages

relationships with their suppliers and as such

•

specials

have a lot of knowledge about what is going on

•

discounts

13

Avocado ch u n ky

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100% hand-picked Hass avocado

Less waste and labour

Gluten free, dairy free, preservative free & vegan

18 month frozen shelf life

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

The food operator’s obligations to the supplier

5kg of topside today, 8kg of mince tomorrow and

are to:

10kg of diced beef the next day, I am not only paying for the product, but three lots of delivery.

UNDERSTAND THAT THEY ARE IN BUSINESS TO MAKE MONEY

Each time you order you pay a delivery fee. If you only order twice a week you only pay it twice – five times a week and you pay five times.

Yes, we can negotiate prices but you must remember that they will reach a point where they will not make any money.

TREAT THEM WITH RESPECT, PROFESSIONALISM AND UNDERSTANDING

PAY THE ACCOUNT ON THE DUE DATE

As we all know, chefs never make mistakes! If

As a chef, why do you care when your owner

yelling at the driver. Make sure when you first

pays the bills? Firstly, it will affect your relationship

start using a new supplier that you have a

with the supplier and, most importantly, it will

contact person to help and support you. This is

affect your food cost. I found this out the hard

one relationship that can be very useful. If a

way. My owner sometimes owed the supplier

mistake occurs, you will have someone to call

$10,000 for three months and, as a result, the

and help sort it out. Another useful tool I use is to

price of product would increase. When a supplier

know personal information about the supplier -

is not being paid and they have to pay their own

what football team they support, kids’ names

bills, they will have to borrow money from a bank.

etc. This is not to stalk them but to help the

A bank charges interest and to cover the interest

relationship. If you take an interest they will

your supplier’s prices will go up.

possibly give you a better deal.

ORDER EFFICIENTLY TO REDUCE YOUR COSTS

This is how I was able to develop good

A lot of chefs order every day from their

often received calls offering me discounts on

suppliers. In many cases this is not necessary as

oversupply of stock and other special deals.

many items will last more than a week. If I order

By following these steps so can you!

there is an error with your order there is no point

relationships with my suppliers and, as a result, I

15

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my anticipatory foodie experience

Well… we can all agree it’s been one helluva year !

Yes ? So many changes to the way we live, how we socialise, how we shop and how we eat “out”.

And… at the end of the day, whatever our personal thoughts might be, we really are an adaptive lot. author

Pam Tannourji

Food for Thought Culinary Team

Whether running a financially viable food business,

food experience as an end user. The proliferation

managing staff and overheads or being an end

of a wide range food delivery services from

user who is searching for a foodie experience

restaurants is a testament to food businesses

during these strange times, we’ve seen that there

pivoting and re-jigging business models, creating a

can be alternative ways of conducting a food

new norm in these unprecedented times. So, this

business and relishing in the enjoyment of a new

is a story about my experience as an end user.

cont’d

19

cont’d

my anticipatory foodie experience

I’d been following the engaging Charlie Carrington from South Yarra’s Atlas Dining over the last few months. Watching him launch weekly cuisine-based meal kits, all ordered online and delivered to the front door.

The concept intrigued me, so I decided to see what all the hype was about. What followed was an anticipatory food experience, the likes of which I had not experienced before.

What followed can be likened to the opening of gifts at Christmas.

I navigated the relatively ‘easy-to-use’ ordering

restaurants for dinner, who cooks from scratch

joy.

system through the Atlas Masterclass website

and who creates her own recipes at home, so

Tracking the delivery was easy and the delivery

quickly and quite haphazardly, inadvertently

having someone else do it for me was a

was on schedule, as promised. I was also

ordering four meal kits instead of one. After

complete novelty.

impressed with the communication

rectifying this minor glitch and finalising

Not having ordered a meal kit before (yes, a late

accompanying the physical delivery of the food.

payment, I immediately transitioned into total

bloomer), and not having ever travelled to

No sooner had the front doorbell rung that I

anticipatory mode. There were still a few days

Colombia, this Colombian-themed three-day

simultaneously received a text saying the meal

before the meal kit was delivered, but that

(dinner only) meal kit fascinated me. It had whet

box had been delivered. I also received an email

wasn’t going to quell the building excitement

the appetite and this, in hindsight, is what made

confirming said delivery with multiple photos

and anticipation.

the entire experience so great. Because it was

attached – images of box with barcode data,

You see, I don’t do this sort of thing… I’m a

different, it created a new food memory and

box neatly placed under the covered portico (as

passionate foodie, one who goes out to nice

food experience. It had sparked much-needed

requested) and photo of my numbered letterbox.

20

What followed can be likened to the opening of

We really got into the cooking mood watching

gifts at Christmas. We discovered unblemished

the instructional video of Carrington preparing

fresh veggies, vac-sealed marinated meats,

each dish as we prepared for our three evenings

finished sauces and accompanying

of foodie fun.

accoutrements. The lack of plastic didn’t go

We laughed, we danced to Colombian music

unnoticed either. Apart from the vac-sealed

while we cooked, we took a little extra care

marinated meat, there were only paper bags and

theming and setting the table and enjoyed some

a few re-usable sealable plastic tubs that housed

damn delicious food too, from Colombian

the prepared sauces, all in a recyclable cardboard

chicken, roasted rice sofrito and blistered beans

box. All veggies were packed in the box, sans

to pulled pork patacones with orange and

wrapping. Overall, the quality of the produce was

coriander salad and arepa butternut pumpkin

nine out of ten (a dodgy avocado let the team

with black bean salsa.

down).

We took pics, uploaded them and spread the good word. We even Zoomed over dinner one night with our friends who had cooked the same meal. We created an out-of-home dining experience from the confines of our own homes.

In all, the entire experience filled us with joy during this unprecedented moment in time. It sparked a playful few evenings cooking together, turning the often-mundane routine of dinner preparation to one of excitement and anticipation. The mystery of how the food was going to taste was an important part of the experience, much like ordering off a menu when going out and dining at a restaurant… oh, those good ol’ days!

Did we enjoy it? Hell, yes. So much, that the following week we ‘travelled’ to Taiwan and enjoyed more in-home deliciousness that included three-cup chicken with ginger, basil and rice, braised pork belly with five spice vegetables and cold noodle salad, egg roll with sesame dressing and vegetables.

The novelty of ordering these meal kits has sparked much-needed joy, anticipation and excitement to this family during these very strange times, and we hope the same for others who have ordered them.

Keep on staying safe all.

21

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TIPTOP-FOODSERVICE.COM.AU

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR TO ORDER

TIPTOP-FOODSERVICE.COM.AU © Registered trade © Registered trade marks marks of of George George Weston Weston Foods Foods Limited.

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Gluten Free - But doesn’t taste Gluten Free Soft, moist buns perfect for burgers

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Gluten Free Peri Peri ChickeN BURGER INGREDIENTS 1 Tip Top Gluten Free Bun 1 chicken thigh ½ cup peri peri spice mix ½ cup natural yoghurt 1 ring pineapple 1 tbsp spreadable feta ½ cup sliced iceberg lettuce ½ tomato, sliced 1 tbsp peri peri mayonnaise ¼ tsp diced red onion METHOD Mix the peri peri spice mix with natural yoghurt to make a marinade. Coat the chicken thigh and let marinate for at least 30 mins.

Preheat a BBQ or chargrill to medium high heat. Grill chicken thigh until cooked through. Grill inside bun face down, until golden. Grill pineapple for 5 mins or until grill marks appear.

To assemble, spread feta on the base of the bun, add lettuce, then chicken.

Top with tomato and then pineapple and onion.

On the top of the bun spread ‘perinaise’ and sprinkle onion in the sauce before adding to burger to complete it Serve fresh or toasted.

M EMORI ES OF

SICI LY author

Nicole Grimsdale Food for Thought Culinary Group

I open the door of our little stone farmhouse and breathe in the fragrance of ripening figs, sun-warmed earth and distant sea. Skinny cats mew at my feet for the sweet milk from the kids’ cereal bowls. My only pressing thoughts are what to wear to the beach, where I left the sunscreen and what to eat for lunch.

In the summer of 2012, my family and I (then living in England) spent

them transformed by the sun, their faces flushed with freckles, their hair

three weeks just outside the town of Noto, Sicily. Nestled on a sloping

blonder, salty and wild. Sicily spun magic on me. Her promise of an

hillside, near the Ionian sea, Noto is famous for its baroque buildings,

elemental life, made steady by the ocean, kept true by the rugged rocks,

constructed after the original medieval town was ravaged by an

glowing fine with fresh fruit straight from the trees.

earthquake.

It seemed to us that life moved more slowly here, revolving in sync with

We stayed just outside the town on an organic farm, Zisol House, and

the seasons; like the harvest was life itself, and there was no need to

our young (20-something) hosts, Fabio and Annarella, welcomed us into

rush it.

their lives with immediate and natural abandon. We spent many evenings

On a dusty road we see an old man in a weathered hat selling

under the stars with them; eating pasta and drinking wine from Nutella

handmade picking ladders from the back of his ancient truck. We

jars, with our children staying up late and playing happily outside as

explore a new town and sample local wine, sold from great vats in a

cicadas and Euro pop from the radio soundtracked our conversations.

shop that offers panini (I had artichoke and tuna) with a glass to try

Long hot days surrendered us to afternoons drowsing on recliners in the

before you buy. Outside in the midday heat a man selling onions the size

shade of the farm’s almond grove. Photographs of the children show

of melons is sleeping in a hammock hung between two lamp posts.

24

One morning we meet with Fabio at a service station café to drink freshly pressed almond milk and ricotta cannoli alongside truck drivers eating mortadella-laden rolls and sipping espresso. He encourages us to visit Marzamemi, a fishing village where we ate pasta with currants, fennel and salty chunks of tuna. In the hottest hours of the day, when all the locals have shut shop and gone indoors, we cling to the shadows, navigating the ancient town square by its stone walls, with only the promise of a towering glass of fruity granita Siciliana to keep the children from total meltdown.

Here's one, that quite frankly should only be produced on Fabio's farm with figs from his tree and oil from his olives after a day at the beach with some Nero d’Avola to hand, but failing that, make sure the figs are ripe and soft and your oil is the best quality you can afford.

To a couple of handfuls of rocket leaves add three sliced figs, some shavings of Grana Padano and In 2012 Italy was in economic recession, especially in regional areas like Sicily.

dress with extra virgin olive oil and white balsamic

Many young people were leaving Italy to find work in other parts of Europe. Our

vinegar.

Sicilian friends, Fabio and Annarella, were philosophical about their lives and deeply committed to their inherited family farm. They didn’t want to run away; they intended to stay and reinvigorate their country with an intricate and ever-expanding portfolio of land-care, organic farming, intimate agriturismo (agricultural tourism), musical happenings, pop-up restaurants in family kitchens and modern art. I was in awe of their energy.

We had free use of the lemons, wild oranges, figs, and herbs on the farm, and Fabio produced the most incredible olive oil that we splashed liberally on virtually everything. We ate lunch each day at the beach café, but most evenings we dined outside with our new friends, with Annarella and I bringing simple dishes to the table – plates of fried eggplant, prosciutto con melone, tomato, basil and garlic salad, pasta with lemon and olive oil.

One day Fabio invited me to meet his mother and spend a day cooking with her.

She lived in the town of Avola, famed for its wine, in a large but garden-less house. Out the back of her kitchen was a small sunny terrace. She was growing tomatoes and herbs out there. I remember her husband came home for lunch while we were busy in the kitchen making fried ricotta dumplings. He had come up the back steps to the terrace and picked a tomato and some basil on the way. He had a paper bag of crusty rosetta bread rolls. He placed a roll, the tomato and basil on a plate, got a ball of fresh mozzarella from the fridge and sat contentedly at the small kitchen table wedged against the wall, tearing bits of bread, basil and mozzarella to eat with sliced pieces of tomato and splashes of

Annarella made this salad one night from roasted

his son Fabio’s olive oil. It seemed to me to be the most elegant meal I had

strips of capsicum, chopped cherry tomatoes,

witnessed in my life.

small black olives, sliced garlic and basil. I’m sure

Food is a way to connect with culture, places and people. I re-evoke Sicily with

Fabio’s olive oil was doused on this too.

these very simple recipes from our time there.

25

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

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F E M A F LO E R S E TO THE

author

GLENN CARTLEDGE

Australia’s culinary history abounds with inspirational females. The likes of

The commercial kitchen has traditionally

restaurateur Stephanie Alexander, celebrity cook Maggie Beer, TV chef Elizabeth Chong and prolific author Margaret Fulton are household names, and

been connected with a distinctively “blokey" culture. But as more and more capable women find prominence in all areas of hospitality, F4T looks at the benefits of a shifting gender balance.

have provided young women with role models to support their career dreams.

However, for a long time they’ve been the exception and not the rule. Even today’s high profile female chefs speak of running the gauntlet of male-dominated kitchens as juniors.

It is generally accepted that the hospitality industry is welcoming for females, with current data showing the gender split in our sector to be roughly even.

But less understood are the significant challenges women face when it comes to occupying senior roles. cont’d

29

cont’d

F E M A F LO E R S E TO THE

In fact, figures published by the Workplace

Lisa Hobbs has been a restaurant group

When it comes to flexible work arrangements, a

Gender Equality Agency (WGEA) show that

CEO and is a founding board member of

key strategy to support women with young

females in our sector comprise just 10% of

advocacy body Women In Hospitality

families and those seeking to re-establish their

CEOs, which compares poorly with the

(WOHO). She says there is a growing

career after breaking to raise a family, the WGEA

all-industries number of 17% (in itself not high).

awareness of the attributes women bring to

says the foodservice sector is keeping pace

Worse still, the imbalance has actually grown

senior positions but the industry has been

with other industries and showing a positive

over the past six years.

slow to change.

year-on-year trajectory.

Fewer than a third of key manager roles in

“In terms of hospitality venues or groups in

Executive chef at the Sam Prince Hospitality

foodservice are filled by females, which is

Australia, there are a lot focusing on support

Group (SPHG), Amanda Fuller, believes this

broadly in line with the all-industries figure. But

for women in senior roles but as an industry

flexibility is a key to attracting and retaining the

the pay gap remains real — while hospitality

we do not have many examples to show

best female talent.

boasts a narrower gap than the all-industries

just yet,” she says. “I can think of three

“It can be very difficult to juggle acceptable

average, it hasn’t moved in the past six years

groups within Sydney right now led by a

working hours whilst maintaining adequate

while the all-industries number is showing

female.”

down time to enjoy life outside of work,

significant improvement.

But there are signs things could be improving.

particularly if you have a family,” says Fuller.

30

don’t hold a similar skillset, simply that she

have much more confidence in expressing their

consistently sees these attributes in females.

feelings and have a much better sense of worth.

“I will always find a position for a female chef

I do think that finding the right-fitting employer is

when we are approached to give the balance

key though. If you have self worth but an

we like to have within our business,” she adds.

unappreciative employer it will never work.”

“We always have three or four female chefs in

So what can aspiring young women do to

each of our kitchens.”

maximise their success in hospitality? Hobbs

In terms of senior management positions in

has some clear advice.

hospitality, Hobbs says women possess

“Get a mentor. I think people would be surprised

determination and an ability to assist company

to know how many senior people within the

culture by providing accommodating, nurturing

industry are honoured and willing to mentor,”

environments.

she says.

Fewer than a third of key manager roles in foodservice are filled by females “The challenge for hospitality is how to

“Mentoring provides women with inspiration and

continually motivate employees to fulfil their

support to tackle their respective roles and to

potential, which, in a fast-paced industry such

aim higher. It’s someone to keep you

“At SPHG we strive to give a good balance of

as hospitality, has been near impossible in the

accountable and to show you paths and ideas

both and I am blessed to have very flexible

past because there hasn’t been as much of a

you haven’t thought of before.”

conditions within my role. I think welcoming,

focus on ‘people’ issues,” she says.

In fact, WOHO has just rejuvenated its mentor

flexible working conditions should be

“Women are particularly good at… identifying an

program and has been overwhelmed with the

implemented where possible.”

employee’s needs, creating a strong purpose

number of mentees and mentors who wish to

Suffice to say, both Hobbs and Fuller are both

and meaning, and generating opportunities for

take part.

strong advocates for a hospitality industry that

employees within their command. This in turn

“It’s certainly enthusing, and we cannot wait to

better recognises the worth of women in key

motivates employees and positively impacts

share stories of progress and outcomes from

roles.

them and their performance, resulting in less

the program,” says Hobbs. “The more women

“The qualities we value in women across our

employee turnover.”

being mentored into more senior roles, the more

kitchens are calmness, empathy with all peers,

That said, Fuller believes young, emerging

women we will see in the industry and the more

an ability to cast an eye over many things at one

women will find hospitality more supportive that

changes we will see in infrastructure required to

time, excellent time management and consistent

it has been in the past.

support the next generation of women.”

execution,” says SPHG’s Fuller. She hastens to

“I feel that the industry has progressed,” she

add that it’s not to say the group’s male chefs

says. “I think females (and males) starting out

31

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Making SEO work for your website

author

GLENN CARTLEDGE

From keywords to content, we explain how to optimise your website so that more potential customers are being directed to your business.

It is said Google’s search ranking methodology is just

For starters, it needs to be understood that a high

like KFC’s secret herbs and spices — a successful

search ranking isn’t something to be taken for

formula every competitor would love to know. Where

granted. Any business that achieves a page one rank

the Internet giant differs from the fast food chain,

has likely put a lot of time and energy into acquiring its

however, is that the recipe for determining which

position. And suffice to say, having your business near

websites appear on page one of a Google search is

the top of a Google search is a highly coveted thing,

reportedly always evolving.

leading as it should to greater website visitation and,

This, of course, makes an already tricky job even trickier.

by extension, sales.

Without direct access to the parameters that determine

Let’s look at the mechanics of search so we can better

success, how does your business go about improving

understand the reasons behind a high ranking.

its chances of ranking highly in a Google search?

cont’d

35

cont’d

The ABC of SEO SEO stands for Search Engine Optimisation and

plain to see why it’s every business’s goal to rank

So let’s get to the million dollar question — where

refers to systematic efforts by webmasters to

highly in Google searches.

do you need to rank to get a click?

ensure their site can be easily found by Google

It’s important to note that a person using a search

Well, according to Advanced Web Ranking, a

and other search engines. A good SEO

engine will generally be served with two kinds of

tracking tool that captures rankings for search

programme will constantly improve a website’s

results: organic and paid. An organic search result

engines across all platforms, more than two thirds

reputation so that search engines consider it

describes a website that relies on its content

(68%) of clicks come from positions one to five in

worthy of being promoted in their rankings.

closely matching the user’s search request. Paid

any given search. The drop away is remarkable;

Search engines exist to order the phenomenal

is effectively an advertisement that the search

the click-through rate for positions six to ten is

amount of content that makes up the Internet. It’s

engine serves alongside organic searches, and it

less than 4%.

a service we take for granted but makes the task

exists to guarantee businesses a prominent

By now you’re probably starting to see how an

of finding the information we need much easier

position in search results.

SEO programme that delivers your business a

than it otherwise would be.

While it is said that a combination of paid and

prominent organic search ranking is one of the

Right now in 2020, around 60% of the world’s

organic search optimises results for businesses, it

best advertising and marketing investments you

population accesses the Internet. And according

is interesting to note that when analysed

can make.

to NetMarketShare, a leading tracker of web

separately, organic search is by far the dominant

While there are myriad factors that determine the

technology usage, Google commands a near

source of trackable web traffic, with 53% of clicks

search ranking of your business, in a general

83% share of worldwide search across desktop

coming via this channel compared to paid

sense there are four key areas that make a

computers, laptops, tablets and mobile phones.

search’s 27%. Anecdotally, this shows web users

significant difference: content, user experience

With search engines Baidu and Bing a long way

put greater trust in the results they are served

(UX), links and loading speed. Let’s take a brief

back on shares of 7% and 6% respectively, it’s

from organic search.

look at each.

36

Put a rocket under your ranking In terms of content, keywords are king but with

user leaves your site after viewing just one page

on a popular site provided there is a link back to

some important parameters. It means ensuring

— and increases dwell time, which describes

your site. Link acquisition is a vital part of an

the words and phrases a user searches for are

how engaged a user is by the experience of

SEO programme that works.

present on your site — ideally in headings but

using your site. Design, content and ease of

The speed with which your site loads is

also in body text — but being mindful that

finding relevant information all contribute to

important to Google but this is not something

Google’s algorithms don’t look fondly upon

dwell time, and therefore Google’s rating of your

the average webmaster can necessarily fix.

duplicate content. Keyword stuffing, the

site.

That’s because most speed improvement

practice of throwing as many keywords as

Links to your website from sites Google

opportunities are in the backend (the coding of

possible into poorly-worded content, will also

classifies as high quality will elevate your

a site), so are best left to a technician in the

do more harm than good.

standing in search results. Often this involves a

area. One thing that is controllable by webmas-

UX is a web acronym for the user experience. If

quid pro quo relationship; by linking to or

ters, however, is the size of the images on their

your UX is of good quality, users will easily find

mentioning another website, you’re more likely

site. Ensure these are compressed for web use

what they’re looking for on your site. In turn, this

to have them reciprocate. You can also consider

and employ the most appropriate file type —

mitigates bounce rates — those times when a

authoring blog or article content to be hosted

JPEGs for photos and PNGs for graphics.

Google considers more than 200 factors to determine which sites will achieve a prominent position on its organic search results. While you may be able to control some of them, such as the ones above, it could pay to invest in professional assistance if your website is lagging in the all-important search stakes.

37

author

Kay Cafarella

Food for Thought Culinary Team

Sounds an easy question right? Well, that’s until you get into the debate over what they are called, and what our brain tells us.

38

Let’s start with what they’re called.

cooked hot chip, sprinkled with salt and drizzled with sauce or vinegar.

In Australia, New Zealand, India and some other parts of the world, any

Scientific studies have proven there is something about that contrasting

sliced potato, whether hot or cold, are simply chips. In North America,

texture of crisp, crunchy outer with a light fluffy inner that makes it

they make a distinction by calling hot chips French fries, while in the UK

irresistible. This classic combination is well liked across all cultures.

and Ireland, cold chips are called crisps. In other countries, especially in

Think meat pie, donut, samosa, spring roll, churros.

mainland Europe, the word frites is used.

Dr Gie Liem from the Deakin Centre of Advanced Sensory Science

Some may see the difference between chips and fries, some may not,

believes this is because back in hunter-gatherer times, crunchy textures

and others might not even care.

were used to identify whether food was okay to eat or not.

Either way, whatever the shape or size, we can all agree that these hot,

“A lot of fruit and vegetables are crunchy on the outside when ready for

fried sticks of crunchy and fluffy potato are so freakin' good! But why?

consumption. When they’re too hard to bite into it means they’re not

Although hot chips are not the healthiest choice, no one seems to be

quite ready to eat and when they’re too soft then that means they’re

able to resist that delicious feeling you get when you devour a freshly

overripe. So in that way ‘crunchy’ can be like the Goldilocks of food

23% of Aussies describe hot chips as their favourite food smell of all time.

textures, it tells us something is just right.”

eating hot chips is a fun thing to do, and is usually associated with

A German-led study has another food for thought – the combination of

pleasant memories from childhood.” 23% of Aussies describe hot chips

fat and carbs governs our inborn signals of food consumption. The

as their favourite food smell of all time.

brain seems to overestimate the need for the energetic value of this

Is there any wonder hot chips appear as a side dish on more menus

food, resulting in a positive reaction or craving.

around the world than any other side?

For those of us who long for potatoes, this could be a sign the body is

Just look at the Instagram pages dedicated to hot chips, with their

lacking an essential amino acid, tryptophan. The body uses it to

multi-thousand followers, to comprehend the addiction we have.

synthesise the chemical serotonin, which regulates moods. Consuming

According to Menulog, Australians order more than 3.5 million servings

energy-dense, high calorie, high fat, salt or sugar foods, such as chips

of hot chips every week via their online food delivery service.

may trigger the reward system in our brain, which gives a distinctive

Simplot even devotes a ‘uni’ course to the humble product.

pleasure or temporary sense of emotional elevation and relaxation.

Each one of us have our own connection to hot chips, our own

Food psychologist and taste and smell expert Dr Alex Russell says

preference for shape or size and our favourite accompaniment, but now

“Smells can serve as powerful cues for memories, because the smell is

we know there is so much more to why we love them. So to the

directly linked to memory centres in our brain. Part of the reason

respectful stick of deep fried potato in all its forms, whatever the reason,

Australians love eating hot chips so much is because, for most of us,

I concur “it’s simply irresistible!”

39

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41

Broccoli, Green Bean and Hazelnut Salad

Orzo Salad

Roast Potato

Australian CHRISTMAS SPREAD

42

Beetroot Tart

Parmesan Crusted Salmon with Lemon Cream Sauce

Chilli Garlic Bread

43

Lamington Parfait

Individual Pavlova

Australian CHRISTMAS SPREAD

44

Parmesan Crusted Salmon with Lemon Cream Sauce

Broccoli, Green Bean and Hazelnut Salad 400g Edgell Whole Baby Beans 400g Edgell Broccoli Florets

1.5kg salmon side

70g unskinned hazelnuts

40g dijon mustard

Zest of 1 orange

125g Tip Top Coarse Crumb

20g chives, roughly chopped

40g Western Star Unsalted Butter, melted

5g garlic clove, crushed

110g Perfect Italiano Parmesan Shredded

60ml olive oil

80g Edgell Chopped Onion, thawed

40ml hazelnut oil

10g parsley, chopped 10g dill, chopped zest of 1 lemon salt and pepper to taste

Roast Potato 1.5kg Edgell Ready to Roast Rustic Cut Potato

Lemon Cream Sauce

300g Mainland Special Reserve Creamy Feta Cubes, crumbled

20g Western Star Unsalted Butter

200g pomegranate seeds

20g shallot, finely diced

90g flaked almonds, toasted

8g garlic, chopped

20g spring onions sliced

240ml Anchor Culinary Cream

Sage leaves, fried

15g dijon mustard 20ml lemon juice salt and pepper to taste

Beetroot Tart 320g puff pastry roll 1 egg, beaten 500g Edgell Diced Beetroot, drained 90g red onion, thinly sliced 200g goat’s cheese 20g walnuts, roughly chopped 5g fresh thyme leaves

Orzo Salad 500g dried orzo 50g baby spinach, chopped 400g Edgell Chickpeas, drained 240g Edgell Corn Kernels, drained

Chilli Garlic Bread 1 Speedibake Soft Turkish Pide Loaf 250g Western Star Salted Butter, coarsely grated 1 long red chilli, deseeded and finely chopped 70g garlic peeled and finely chopped 12g flat leaf parsley, finely chopped pepper and salt flakes

Lamington Parfait 500ml milk 240g Carte d’Or Chocolate Mousse Dessert Mix 100g desiccated coconut Raspberry coulis, to serve

Individual Pavlova

80g continental cucumber, diced

400g can Edgell Chick Peas, liquid only

100g red onion, diced

200g caster sugar

30g basil, chopped

10g cornflour

30g mint, chopped

5ml vinegar

40ml lemon juice

1 teaspoon vanilla essence

Zest of 1 lemon

Berries

80ml olive oil

John West Passionfruit Pulp Kiwifruit Anchor Whipping Cream

45

Blue Cheese Scalloped Potato

Traditional CHRISTMAS SPREAD

46

Maple Bacon Brussels Sprouts

Chick Pea and Cranberry Stuffed Turkey

Minted Peas with Butter

Stuffed Pumpkin

47

Passionfruit Pannacotta

Apple Strudel with Brandy Cream

Traditional CHRISTMAS SPREAD

48

Chick Pea and Cranberry Stuffed Turkey

Minted Peas with Butter 100g Western Star Unsalted Butter 1kg Edgell Peas

240g Edgell Chick Peas, drained

50g fresh mint leaves

275g Tip Top Coarse Crumb

salt and pepper to taste

90g Edgell Chopped Onion 120g dried cranberry, roughly chopped 5g sage, chopped 80g Western Star Salted Butter, melted

Stuffed Pumpkin

4.5kg oven-ready turkey

2kg butternut pumpkin

1 tablespoon honey

20ml olive oil

15g Knorr Chicken Booster

240g Edgell Chickpeas, drained

150g Knorr Golden Roast Gravy Gluten Free

275g Tip Top Coarse Crumb 90g Edgell Chopped Onion

Blue Cheese Scalloped Potato 50g Mainland Special Reserve Blue Vein Wedge, crumbled 100g Tip Top Coarse Crumb 1.5kg Edgell Scalloped Potatoes

Maple Bacon Brussels Sprouts

120g dried cranberry, roughly chopped 5g sage, chopped 30g Western Star Unsalted Butter, melted 275g cranberry sauce

Apple Strudel with Brandy Cream 500ml Anchor Culinary Cream 85g caster sugar 80ml brandy 1.5kg Culinary Select Apple Strudel

1kg Edgell Brussels Sprouts, thawed and halved 300g diced rindless thick bacon 30ml olive oil 80ml maple syrup 80g seeded mustard seasoning

Passionfruit Pannacotta 1L milk 260g Carte d’Or Pannacotta Dessert Mix 1L Anchor Culinary Cooking Cream 240g John West Passionfruit Pulp 120g icing sugar

49

OLD DOG, NEW TRICKS author

WENDY MEAD www.pinnaclepeople.com.au

The hospitality industry has faced significant barriers in a year that’s been filled with setbacks since March. As the COVID-19 pandemic threw the industry into disarray, hospitality businesses are forced to pivot their offerings in order to keep their heads above water, or risk closing their doors forever.

When the federal government announced that

Delia of Maha, Maha East and Maha Bar

delivery sections, and purchase bottled

restaurants will have to close their doors to

launched premium delivery platform Providoor

cocktails or homewares to complete the home

dine-in customers, some businesses recognised

during the Melbourne restrictions to deliver

dining experience.

the need to do things differently to adapt and

ready-made fine-dining meals that only require

Other businesses have also seen success by

survive. They pivoted hard and moved their

simple heating and assembly, giving customers

pivoting to something new and become new

focus away from growth and profit.

the chance to experience high-end restaurant

versions of themselves.

A successful pivot story is that of Melbourne

dishes from top eateries’ kitchens straight to

Spirits manufacturers turned their distilleries to

restaurant Atlas Dining, where owner and head

their own dining table. Delia’s model of premium

full time production of hand sanitisers.

chef Charlie Carrington flipped his restaurant’s

ready-to-finish home delivery meals has

Australia’s best restaurants converted their fine

concept on its head literally overnight.

expanded to include other renowned Melbourne

dining eateries into bakeries or grocery store

Carrington took to social media to announce the

restaurants such as Flower Drum, Estelle, Bar

fronts, delivering their food offerings and boxes

‘Atlas Masterclass’, an in-home cooking

Margaux, Supernormal, Lucy Liu, Movida,

of the best local produce.

experience that allowed customers to enjoy

Sunda, Tipo 00 and Hazel, and the list is set to

Celebrity chefs captured their loyal followers by

global cuisines in the comfort of their own

grow.

teaching them how to produce elevated comfort

home. Customers would purchase meal kits

Delia also takes it a step further by offering

food from their homes through online cooking

from the restaurant with ingredients for three

additional add-ons to the delivery platform,

lessons.

meals, and followed an online masterclass from

where customers can choose to have a chef

All of which left them well placed to keep loyal

Carrington, via YouTube or Instagram.

complete the catering at people’s homes or

customers and gave them an opportunity to

Another restauranteur and chef-owner, Shane

stock up their pantry through their grocery

gain more customers when they reopened.

50

Restaurants, bars and venues all around Australia have been innovative and charitable with their offerings, some giving food away to the unemployed, the underprivileged or industry people that do not qualify for JobKeeper.

Others allowed staff that are ineligible for JobKeeper to work the coffee machine and retain the takings.

Crispy tempura batter

All of Australia are embracing the outdoor eating concept that allows them to ensure social distancing. Others continue to offer concepts like pizza and cocktails, available to takeaway and eat in the park,

Soft fluffy potato

tap beer by the flagon, packaged meals for off-site consumption, meal kits to recreate restaurant quality meals at home and the like.

Superior hold time

COVID-19 has been challenging and uncertain. But it has lead some incredible hospitality businesses to think differently and flourish by pivoting their model and offer amazing dining solutions to the industry and the community. The future of dining can look positive if businesses continue to find ways to pivot and reinvent themselves.

Carton

Dietary Information

9kg ( 120 pieces )

Vegetarian

Taking advantage of technology will no longer be a given, but a must. Remaining contactless and empowered by technology may

Preparation Methods

be the new standard even in post-pandemic times. It may be the

Deep Fry

Vegan

Convection Oven

only key to survival.

At Pinnacle People we are proud to work alongside so many clever and innovative people and adaptors, who have risen to the challenge and are pivoting to success. We remain hopeful that we will continue seeing many more hospitality businesses join the pivot dance.

VIC / TAS (03) 9588 3200

NSW / ACT (02) 9741 2800

SA (08) 8422 2000

WA (08) 9412 8500

www.simplot foodservice.com.au

QLD (07) 3902 7000

How to

5 WAYS

INSTAGRAM STORIES CAN DRIVE ENGAGEMENT Many foodservice businesses have been capitalising upon Instagram Stories, which enable you to post photos and videos that stay online for 24 hours and can be saved on the account page for later viewing.

They provide a means of encouraging potential customers to try your food – and according to a recent survey by market research firm TouchBistro, some 24 per cent of people check a foodservice business’ Instagram before deciding to go there.

Here are some creative ways you can use Instagram Stories to reach out to consumers:

1

Showcase your signature dishes or special offers

Instagram Stories presents a great opportunity to showcase special offers or signature dishes – and you can do a lot more than simply share a static shot! Instagram’s edit feature allows you to add text to your photo and you can use this to identify/ highlight ingredients such as special sauces/toppings, locally sourced produce, high profile products and more.

2

Utilise special video effects and other features

Instagram Stories enables you to use special filters and other enhancements to your still images and videos. You can use slow motion videos, showcase food from a multitude of angles, add ‘sticker’ information and more. You can also use text to tell the story behind the imagery – such as how the recipe was developed, where the ingredients were sourced from and more.

3

Take customers back of house with a virtual kitchen tour

Customers love to get a glimpse into the kitchen and see your chefs at work preparing the food, and Instagram Stories makes it easy for you to take them there – with a video shot behind the scenes. Why not take customers on a step by step tour of how the chef prepares your most popular dishes, along with any special touches such as sauces or garnishes prepared in house? Pizza in particular is ideal for this sort of step by step video – you can show customers how the topping is built up, with particular emphasis on any post-cooking enhancements added just before serving.

4

Add links to your other online accounts

Unlike regular Instagram posts which don’t allow you to add links, if your Instagram business account has more than 10,000 followers you can use the ‘swipe up’ feature to link your Instagram Stories content to your website, booking platform or other online posts. This makes cross-promotion easier than ever and allows you to provide info snippets that tease readers to click the link for more details – thereby driving traffic to a positive online review of your business, to your new menu, or to your website/order platform.

5

Repost content from your satisfied customers

Showcasing customer reviews and feedback and reposting customer content generally on Instagram Stories is a great way to share positive stories about your food. You can also utilise Instagram Stories as a means of surveying customers to find out what they like best about your menu and what else they would like to see added to it. You can also upload videos showing customers enjoying their meals and encourage customers to share content by tagging their friends and posting photos of your food.

K I T C H E N

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

O W N E R

ZAYNN BIRD

98 Prospect Rd, Prospect, SA HOW DID YOU GET STARTED IN THE INDUSTRY?

21, I opened my first store in Mount Gambier, South Australia. In August 2020, we moved to

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL BLUNDER?

I started out as a teenager flipping burgers at

Adelaide by opening a store in Prospect.

I decided to do some outside catering at a

McDonald’s, but my real passion for food

This year we were a finalist for Restaurant and

cinema. I was over-staffed and spent more

started when I was 10, cooking full meals for my

Catering’s 2020 SA Awards for Excellence.

money than I earned. A big lesson learnt; stick

parents.

to the basics and what works.

watching my dad cook. He wasn’t a chef but he

WHAT WAS YOUR BEST DINING EXPERIENCE AND WHY?

did show me how to appreciate good food.

Osteria Oggi; sensational food, great service

WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?

When I get an idea I just go with it. After trialling

and an amazing environment with a recent fit

I am currently building a home gym and enjoy

my burger ideas at home and getting friends to

out.

catching up with the team outside of work. I am

I learnt my way around the kitchen through

always looking at what my next tattoo is going

taste them, I decided to create a test menu and people of Mount Gambier wanted to try the

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

burgers as well. I did a small three-day

Like many people starting out in business it’s

delivery-only operation and sold out two of the

only been in the last few months, after operating

WHAT’S YOUR FAVOURITE RECIPE AT THE MOMENT?

three days. That was the reassurance I needed.

Stax for two years, that I’ve become self

We’re now using the Edgell Delivery Chips at

From there I ran with the idea of serving great

sufficient enough that I can finally start paying

both stores. A great Australian-made product

burgers and in November 2018, at the age of

myself a wage.

that ticks all of the boxes. They complement our

post it on a local buy-swap-sell to see if the

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to be.

burgers, have a superior hold time which suits our delivery platforms, consistent quality, gluten friendly and we get great feedback on how crunchy the chips are. They also go well as loaded fries. The staff have a new favourite cheeseburger-flavoured loaded fries.

We’ve also just expanded our menu with the new Edgell Sweet Potato Chips, which has similar attributes to Edgell Delivery Chips.

WHAT’S THE MOST IMPORTANT THING IN YOUR KITCHEN? My team. The staff at both shops work well together and, when it’s busy, they don’t crumble under pressure. They work harder to get the job done while ensuring quality food is served consistently. We have procedures in place to ensure the first meal served for the day is the same as the last, no matter how busy we are.

WHAT’S YOUR SECRET TO SUCCESS? Keep it simple, don’t over complicate it, and buy quality ingredients. Don’t just look at cost, it’s all about the right balance and keeping your coming back and telling their friends about the

HOW DID YOU ADAPT YOUR BUSINESS DURING COVID-19?

great meal they had.

We didn’t have to make too many major

customers happy. You want them to keep

changes in store, except our focus shifted more

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?

to online delivery platforms to suit our customer needs.

When a business is run right, it’s super

customers are always looking for new dining experiences.

WHAT ADVICE WOULD YOU GIVE TO OTHER CHEFS OR BUSINESS OWNERS? Push your ideas. Don’t sit back and say “I will

DO YOU HAVE ANY ADVICE FOR UP AND COMING CHEFS?

do it tomorrow or next week.” Instead, action it

you will reap the benefits. We’ve been through some extraordinary times this year with COVID,

Don’t be scared to experiment with your ideas

menu lines you may come up with or how you

however, having attention to detail and a point

and learn from your mistakes. Always be a fast

can make the business more efficient and

of difference will keep the customers coming.

learner as this industry is very fast-paced and

profitable.

rewarding. You need to put in the hard yards but

and run with it. You may never know what new

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