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 …
Hospitality trailblazer Merivale has been unveiled as operator of all the food and beverage offerings at the Sydney Cricket Ground and brand-new Sydney Football Stadium. Starting at the Big Bash League (BBL), beginning 5 December, Merivale will bring its trademark offerings to the iconic SCG, kicking off the summer of cricket. The company will also …
MERIVALE TAKES OVER SYDNEY CRICKET GROUND AND NEW FOOTBALL STADIUM Read More »
A new national program – ChefBox – offer chefs new and innovative products to try from Australian producers, to keep them inspired and ahead of the trends. Chefs in pubs throughout Australia can register their interest to receive a box of complimentary artisan ingredients, to explore and try out in their kitchen in their own …
James Thorpe’s Odd Culture Group is furthering its outside-the-square ideas at its city-fringe venues, unveiling live music plans, and innovative new menus at The Duke and Old Fitzroy. The Duke Enmore has launched new attractions based in its revamped menu and a dedicated pickleback bar. The kitchen is spearheaded by new head chef Doug Alvarenga …
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