Gary Johnson, former National Executive Chef for a major national hotel chain and now much in demand as a consultant to the industry, brings us his fresh insights on the state of play in the Aussie pub market as it gears up for the year ahead.
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Once again Foodservice Rep brings you our annual report of the state of play in the pub market, with insights from Gary Johnson, who as National Executive Chef for a major national hotel chain prior to his retirement late last year spent much of the past 12 months with his finger sharply on the pulse of the pub sector.
Having weathered the storm of Covid, the club market is now facing fresh challenges of inflated wages and cost of goods, and the consequent upward pressure on menu prices. We spoke to three club industry veterans for their take on the current state of play.
