Sept 2022 Edition

Planning the post-Covid menu

Adaptability has been the key to survival during Covid, and in this post-Covid environment more changes are having to be made to ensure ongoing profitability.

To find out more about planning the post-Covid menu we spoke to three highly experienced chefs.

Snack time, anytime … on the rise in foodservice menus

Consumer demand for snack-size menu items and smaller meals when dining out is on the rise – with some market researchers suggesting that the disruption during Covid to daily routines and commuting patterns has given consumers more flexibility in deciding what to eat and when.

FSAA Today

New FSAA CEO Minnie Constan gives us a rundown on the latest activities of the Foodservice Suppliers Association Australia including its Emerging Leaders Think Tank.

The Essence of Flavour | Understanding Salt

Salt has had many uses but when we season our dishes isn’t it all the same? The best answer to this is NO. Not all salts taste the same and they also have different functions.

Fresca | For all Things Pizza and Pasta

Introducing Fresca – Opening your second pizza business – Five ways to minimise ingredients wastage.

Plant-based menu options still going strong, with more new products to come

Over the past several years the plant-based foods category has undergone remarkable growth – and its positioning has shifted from that of a vegetarian/vegan option to a mainstream alternative to animal protein.

Mentors set to provide challenge and inspiration in equal measure as Proud to Be a Chef returns for 2023

With applications now open once again for Proud to Be a Chef, Australia’s leading foodservice mentoring program is set to continue its enviable track record of providing a once in a lifetime culinary opportunity for 32 finalists chosen from apprentice chefs across the length and breadth of the nation.

The uniform: a personal reminiscence

ACF Tasmania Director Stephen Lunn takes a fond look back at when his Mum and Dad got him his first uniform.

What’s new in foodservice

Check out our section devoted to everything new happening in the world of foodservice, including new products and equipment as well as interesting news and events.

Fruit-based dishes can give your menu presentation ‘wow factor’

It’s no secret – fruit is often the key to memorable presentation and great meals which will keep your customers coming back. And particularly in the desserts category, where colourful ‘Instagrammable’ dishes which deliver on flavour and mouthfeel are the biggest sellers, fruit can be the chef’s secret weapon.

“Keep it fun, keep it tasty”: indulgence remains a drawcard for bakery products in foodservice

With the widespread return to dining out, it’s the casual offerings in bakery that are dominating – due to the labour and skills shortage currently afflicting the industry. At the same time, premium indulgent products are commanding a higher market share.

IHHC National Conference is just around the corner

With just over three months to go, now is the time to block your diaries and make plans to attend the leading national conference for hospitality in healthcare, to be held at the Brisbane Convention & Exhibition Centre, South Bank, from 28 to 30 November.