Takeaway and home delivery set for strong future post-COVID
The COVID-19 lockdowns hit our market hard, but the response from many foodservice operators has once again exemplified the market’s creativity and innovation.
The Art of Foodservice
Sydney-based artist Martine Vanderspuy’s lifetime love affair with the sea has led to her aerial inspired resin art. The longtime foodservice industry designer now exhibits her resin paintings throughout the US, Europe and Australia.
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Time to shine – young chefs rising to the challenge of Nestlé Golden Chef’s Hat Awards 2020
Australia’s longest-running culinary competition celebrates its 55th year in 2020 – and the organisers were determined that neither lockdowns nor travel restrictions would stop it from going ahead.
Meet the mentors for Proud to be a Chef 2021
Each year the Proud to Be a Chef resident mentor is joined by two guest mentors who share their skillsets, insights and passion with the program’s finalists.
Club Perfect – Ignite
Creating a contactless environment for your customers – Seasonal spring trends – Latest pizza oven innovations – Where to find recipe inspirations
Consumer education driving greater quality in today’s bakery offerings
Today’s consumers expect more from their baked goods and suppliers are rising to the challenge.
Edgell’s new offerings: Crispy Flats Chips & Sweet Potato Chips
The latest additions to the Edgell range make great additions to the menu and can add a point of differentiation to help your business stand out from the crowd.
I&J South American Flathead Fillets: the perfect menu addition to keep customers coming back
I&J South American Crispy Battered Flathead Fillets make a terrific addition to the cafe, pub/club bistro or restaurant menu, and they’re equally ideal as a takeaway treat or home delivery meal that your customers will be keen to enjoy again and again.
IHHC mounts webinars to help keep healthcare foodservice workers informed
Social distancing restrictions and border closures left the IHHC no choice but to curtail its usual calendar of face to face activities, so the organisation quickly adapted and moved into the online space.
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.
Culinary competitions still a highlight of the foodservice calendar
Several events have had to be put on hold until next year but the ‘big guns’ of the competition world have forged ahead.
Demand grows for plant-based options as consumers seek out healthier choices
Plant-based foods are rapidly becoming a must-have on foodservice menus – as more and more Aussie consumers embrace healthier dining choices and look to cut down on their meat intake.
Traditional with a modern twist: keeping desserts current
The joy of desserts is that they allow you to create “multilevel eating experiences” for customers, says the Atlantic Group’s Executive Pastry Chef Lisa van Zanten.
Let your produce shine in season
Produce is always at its best when it’s season, but many of us tend to think about menus in isolation, rather than within the context of the time of year.
