Business Advice for Foodservice Operators

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INSIDE FOODSERVICE: Foodservice sector strategises to tackle staff and skills shortages
INSIDE FOODSERVICE: Foodservice sector strategises to tackle staff and skills shortages

 With the foodservice staff and skills shortage showing little sign of abating, we speak to two well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.

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INSIDE FOODSERVICE Social media for foodservice: what NOT to do!
INSIDE FOODSERVICE Social media for foodservice: what NOT to do!

Social media can be highly effective for foodservice – predominantly via Instagram and Facebook – when it’s done right. But it’s also easy to get things wrong!

The key ingredient for success in any social media marketing is customer engagement, generated by building a rapport with your audience. And with more than 75 per cent of Australians currently engaged in some form of social media – the majority via handheld devices such as mobiles and tablets – it’s an important way of building brand awareness and encouraging product trial.

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INSIDE FOODSERVICE Menu planning and effective ordering
INSIDE FOODSERVICE Menu planning and effective ordering

George Diamond

,

Group Executive Chef

at Trippas White Group. emphasises it’s common knowledge that foodservice has been beset by significant price increases across all product categories. “Seafood, poultry, beef, lamb and pork freight costs have shot up, and even imported product from Europe and Asia is costing a lot more to bring over to Australia than previously. Distributors are passing those costs on, and that makes menu planning a challenging process.

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Delivering on the promise of expectation
Delivering on the promise of expectation

We’ve all seen it: foodservice businesses that go all out to promote themselves on their social media feeds, with Instagram accounts and Facebook pages bedecked with stunning food shots, smiling influencers and the promise of an unforgettable experience.


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INSIDE FOODSERVICE How to secure cost efficiencies in your foodservice operation
INSIDE FOODSERVICE How to secure cost efficiencies in your foodservice operation

“A lot of foodservice professionals are looking for that one silver bullet on how to ensure cost efficiencies, but there are so many variables.” So says industry veteran Gary Johnson, until recently the National Executive Chef for a leading national hotel group and now much in demand as a consultant to foodservice businesses.

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INSIDE FOODSERVICE: Showcasing Australian produce on the menu
INSIDE FOODSERVICE: Showcasing Australian produce on the menu

How much of a drawcard is Australian produce on today’s menus? Are customers willing to pay a premium for quality local produce over cheap imports? And how does growing awareness of the importance of food sustainability – at both the foodservice operator and customer level – play into this? Foodservice Rep spoke to three foodservice professionals drawn from different areas of the market to get their take on the value of showcasing Australian produce.

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