Foodservice and Catering
When Erica Hughes and her family began farming in Far North Queensland, she planned on selling produce to restaurants and cafes in the region. Instead, she found herself becoming a poster girl for harnessing app technology to connect remote and rural producers with buyers. Farmer Meets Foodie is Hughes’ way of linking producers and growers […]
Chicken or bees is an odd question to contemplate, even odder when it’s the starting point for a new business. But it proved a lucrative one for Rooftop Honey, the Melbourne business that truly is changing the world, one beehive at a time. Husband and wife Mat Lumalasi and Vanessa Kwiatkowski found themselves thinking of […]
Sustainability, simplicity and sourcing are at the heart of young super chef Charlie Carrington’s latest venture. Carrington, head chef and founder of Atlas in South Yarra and the new Colours by Atlas, wants to create a new wave fast food chain. And if anyone can do it, Carrington seems likely. After dropping out of school […]
With a sugar tax on the cards for the UK in 2018, pressure is on for the Australian Government to take similar steps. So what can food and beverage businesses expect?
The festive season is arguably the busiest time of the year for most foodservice businesses. Menus have to be carefully orchestrated to ensure kitchen staff aren’t stretched beyond capacity, and customers who seek menu items suitable for food allergies and special diets are on the rise. Managing these special requests, while maintaining high service standards […]
With increased activity in the seafood sector, and a rising demand as Christmas rolls around, it’s important to know how the average business or retailer can take advantage of it all. A good way to get started is to observe how local players are getting ahead of the game. For instance, to combat the peak […]
Christmas in Australia is the polar opposite of a White Christmas—we know it to be scorching hot, often with the BBQ fired up and drinks chilling in the Esky. And commonly on the menu is seafood—a classic that’s now seeing many Aussies enjoying more non-traditional fish varieties than ever before. With the prominent rise of […]
The hospitality and foodservice industry has seen an intersection between health and wellness and sustainability, with a large shift towards buying locally and focusing on issues such as industrial waste. The buzz among the industry is largely related to the federal government’s recent announcement to cut food waste by 50% by 2050 with their national […]
Twenty-first century living means the consumption of food has moved from being a necessity, to today where we eat largely for the experience – the entire experience.
Health and wellness is a phrase that’s become ubiquitous, especially when it comes to conversations around dietary needs, catering restrictions and food trends. While some dietary requirements appear to be driven by fads rather than genuine health concerns, the consumer shift to healthier eating is happening on a large scale around the country and the […]