Global foodservice giant Unilever has released its Future Menus trend report for 2024, outlining the trends set to shape the foodservice industry locally and globally over the coming year. This report furthers the inaugural Future Menus trends report, published in 2023. It identifies the top menu trends in foodservice – pubs, clubs, restaurants, cafes and […]
Regional Queensland pub the Grand Hotel in Childers has found itself thriving, bucking the trend of foodservice industry closures across the country. For those hospitality venues that successfully navigated COVID, the added pressures of rising costs across the board – as well as staff shortages – are taking their toll, and numerous eateries are closing
Australia first became aware of a potential hot chip shortage back in November 2022, when a combination of mounting production costs, international events and weather events led to the predicted shortage in January 2023. Potato farming is spread across the country, which usually mitigates losses due to weather. However, Stephanie Jacobs, senior climatologist at the
POTATOES HOT PROPERTY AS PRODUCTION VALUE SURPASSES $1 BILLION Read More »
Ministers from around the country have determined that foodservice in pubs, cafes and restaurants will soon be required to specify the origin of their seafood. Consumer and Business Affairs Ministers from around Australia assembled last week, and voted unanimously to proceed with the new Australian consumer rules, which dictates consumers will be able to tell
In a matter of weeks, Australian hospitality businesses will need to show they can meet the new Australia New Zealand Food Standards Code. By 8 December 2023, any business that prepares or serves food must be compliant with the new Standard 3.2.2A, which covers food safety practices. According to the Australian Institute of Food Safety,
NEW NATIONAL FOOD SAFETY LAWS COMING INTO EFFECT Read More »
Booking data for the past 15 months shows pubs the big winners in the cost of living squeeze, increasing bookings while fine dining restaurants feel the pinch. The data finds diners now choosing mid-range venues such as pubs and cafes during these tough economic times. The mid-range venues, defined as having a price point of
Specialist kitchen consultant Paul Rifkin discusses foodservice profitability in the current environment, and beyond. * Over the past six months I have consulted with many pubs and clubs – both regional and in the city The one common theme is that they are all being challenged with foodservice profitability. Profitability is such a flexible word,
One pub’s strategy to reduce costs and wastage – in a period of major price increases on fresh food – has met with plenty of criticism by armchair critics writing it off as profiteering. Irish Murphy’s in Ballarat recently opted to stop automatically including salad or vegetables with main meals, notifying patrons it would instead
Meat substitutes have become almost ‘impossible’ to pick, and there are tips to getting on the gravy train of consumers going meatless. Plant-based alternatives to meat have become exponentially better in recent years with the rise of the Impossible Burger and the CSIRO’s V2 mince, to the point where few would realise if not told
Chef Paul Rifkin is a consultant, kitchen mentoring and fine-tuning specialist, and suggests foodservice operations need to think about customer expectations in the new normal. * Is the quality of the food you serve important to your venue, or r is it something you just don’t want to bother with? A question with an obvious
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