In these days of rising labour costs, declining margins and the ongoing staff and skills shortages, foodservice professionals are increasingly looking to pre-prepared, readymade ingredients and products as a means of cutting down prep time and boosting the bottom line.  And thanks to technological innovation, more and more of these products are available at a comparable to from scratch quality. In this article Foodservice Rep looks at two examples.

One way of tackling the current staffing shortages in the hospitality sector is to encourage older people to come out of retirement and back into the workforce, if only for a few shifts per week.

The Government’s recent Work Bonus Scheme announced at its Jobs and Skills Summit has provided an impetus in this regard, in that it has raised the amount pensioners can earn before their pension is affected by an additional $4000 per year. However, according to Tourism Training Australia Chair John Hart OAM, this is still not enough to make a significant difference.