As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. Foodservice Rep spoke to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards.
Read MoreWith 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.
Read MoreHow 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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