The year that was – how we’ve fared and what we’ve learnt
This year has been a trying one for all of us, but it’s also been one in which innovation and adaptability have come to the fore, with foodservice businesses moving swiftly to identify and exploit new sales channels so as to weather the storm.
Café market update
Are suburban cafés set to bounce back in 2021? With more people working from home, more customers in your local area are ordering in or seeking takeaway, so many businesses have reported a boost in sales after initial uncertainty and readjustment.
Seafood sustainability: a key focus now and into the future
The importance of provenance and sustainability to today’s customers – the rise of value-added seafood – the growing demand for ‘premiumisation’ – the shift to local produce.
The art of transformation
Here’s how to transform your restaurant or café interior with art – whether original or a limited edition artwork custom designed and sized for your space, at a price point to suit all budgets.
Club Perfect – Ignite
Giving your customers multiple ways to place orders – Top trends this summer – Optimising your instore workflow for effective home delivery – Pairing wine with pizza and pasta
Catering for the festive season and beyond in today’s ‘new normal’
We spoke to foodservice professionals across the pub, club and catering markets to glean some insights into the changes the ‘new normal’ has wrought and what is likely still to come.
Simplot Menu Makers: Edgell Chunky Avocado Pulp & I&J Hoki Fillets
We look at two terrific products from Simplot: a no-fuss alternative that makes it easy to add smashed avocado to the menu all year round – and a convenient and versatile seafood menu solution.
New unified national peak body to represent Australia’s chefs
Following a historic vote, a new nationally based Australian Culinary Federation (ACF) will now represent professional chefs, cooks, apprentices and culinary students across the nation.
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.
Lockdowns highlight importance of mental health awareness
Foodservice workers and business owners were among those hardest hit by Covid-necessitated lockdowns, resulting in an increased number of calls to mental health hotlines such as those operated by Beyond Blue and Lifeline.
Delivering distinctive desserts
Nestlé Professional runs its first Virtual Chocolate Masterclass hosted by renowned patissier Gunawan Wu – and we also look at the rise in demand for individually packaged ‘grab and go’ products.
Healthcare today: IHHC
IHHC National Vice President Troy Litzow takes a look back on a challenging year … and ahead to a brighter future, as he details the initiatives the institute took to ensure communication channels could be maintained with members, supporters and hospitality and healthcare professionals.
