Food

TIME TO RETUNE YOUR MENU

Posted on October 7th, 2022 by Clyde Mooney
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

PUB’S PRUDENT MENU TWEAK PROMPTS BACKLASH

Posted on August 31st, 2022 by Clyde Mooney
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

HOT MENUS: VEGAN SLIDERS

Posted on June 20th, 2022 by Clyde Mooney
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

WHY SHOULD A CUSTOMER COME TO YOUR VENUE?

Posted on February 21st, 2022 by Clyde Mooney
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

CHEFBOX PROGRAM PROVIDING KITCHEN INNOVATION

Posted on September 8th, 2021 by Clyde Mooney
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

ODD CULTURE MAKING BOLD MOVES & MENUS

Posted on June 30th, 2021 by Clyde Mooney
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

BIGGEST BURGER BEATS THEM ALL

Posted on January 27th, 2021 by Clyde Mooney
Beloved watering hole of Thallon, the Nindigully Pub, has put itself on the map as serving up what is likely the biggest burger and challenge in Australia, if not the world. The infamous 'Road Train' burger will set you back

RECKONING HAS COME: AUSTRALIAN DINING OUT SURVEY

Posted on October 28th, 2020 by Clyde Mooney
New research is finding Aussies are keen to dine out again, but they have new needs and wants that hospitality operators must address. The SevenRooms Restaurant Reckoning: Australia report is in-depth research into the changing expectations of Australian diners in

NEW NORMAL #TAKEAWAY TUESDAY BEGINS

Posted on July 20th, 2020 by Clyde Mooney
The RCA and Unilever have ‘pivoted’ their support for foodservice businesses, kicking off #TakeawayTuesday as many businesses report plans to continue their takeaway and delivery solutions. Research by Food Industry Foresight found that as a result of COVID-19 100 per