Flair Magazine - Edition 3 | 2022

EDITION 3, 2022

WASHROOM INNOVATIONS CUPS THAT CONNECT CHRISTMAS COUNTDOWN EQUIPMENT GUIDE “Every day is a new challenge, whether it’s out-of-stock items, logistical failures or external staffing issues...”

DARREN SCHUCK on Civeo Australia’s dynamic work environment, p.30

SUPPLY CHAIN SOLUTIONS How streamlining ordering processes can ease pressure in the midst of a labour shortage.

W

ith the end of winter quickly approaching and spring bright on the horizon, it’s time to take a look at new innovations in industry, organisations doing good and how sustainable architecture is one way we can ensure a better future.

This issue, we shine a light on a variety of Bunzl initiatives from our work with OzHarvest and their Cooking for Cause program (pg 4), the development of our new green distribution centre in Sydney (pg 5) and the launch of our Hospitality Equipment Catalogue (pg 6). We also highlight CorporateConnect.AB and their work in supporting Indigenous artists (pg 7), before moving onto the wide world of diningware in healthcare (pg 26).

Now is the perfect time to take stock and make sure that you’re ready for the Christmas season (pg 16) while also learning how the right equipment can create efficiencies in the kitchen (pg 22).

Discover the importance of colour coding to prevent cross contamination (pg 24) and how compostable bin liners work (pg 18).

Lastly, settle into conversation with Bunzl’s Martin Tofts as he discusses exciting innovations in the Facilities Management sector (pg 31), before meeting our feature guest Darren Schuck and learning about his approach to overcoming the challenges of supply chain over the past two years (pg 30).

I hope you enjoy the read.

Lance Ward Managing Director, Bunzl Australia & New Zealand

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flair@bunzl.com.au

Bunzl Australia & New Zealand

“Kitchens are hard environments and they form incredibly strong characters.”

Gordon Ramsay

Contents 4

Spotlight: Sustainability

6

The Process: Open for Business

7 Check Out: Community Cups 8 Hiring Squeeze A deep dive into the labour shortage in hospitality and healthcare – and supply chain solutions that might help.

12 Clean Designs Find out what customers are really looking for when it comes to washroom facilities.

16 Christmas Countdown Why ham is still the star of the show, and how to get ready.

18 Trash Talk Everything you need to know about compostable bin liners.

22 Equipped for Success Four key things to consider when ordering quality commercial kitchen equipment.

24 Cracking the Code How a colour-coded cleaning system can optimise hygiene.

26 Perfecting Plates The importance of food presentation in healthcare.

30 A Cut Above Civeo Australia’s Darren Schuck gives his take on managing complex supply chains, and five business values to live by.

31 Expert Q&A With Bunzl’s Martin Tofts.

Cover Photography: Graham Werner

@bunzlANZhospitality

@BunzlAustraliaandNewZealand

@bunzlANZProcessor

www.forte.bunzl.com.au

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SPOTLIGHT

Bunzl’s Jodi Ross, Darren Steele and Robin Pyne cook for a cause with OzHarvest.

Harvest Help

Bunzl continues its crucial partnership with OzHarvest to reduce food waste in Australia.

IT MIGHT BE more widely talked about than ever, but food waste still brings with it some alarming stats.

In Australia, 7.6 million tonnes of food is wasted each year, 70% of which is perfectly edible. In the same timeframe in New Zealand, NZ$1.17 billion of food is thrown out.

There’s a lot that can be done within the hospitality and healthcare catering sectors to reduce the amount of food sent to garbage, which is why Bunzl has a longstanding partnership with leading Australian food waste charity OzHarvest.

This partnership has been underpinned by several important initiatives between the two organisations, such as Bunzl’s 2020 contribution of the equivalent of 100,000 meals for underprivileged families.

This year has seen the two partners team up again during the International Day of Awareness of Food Loss and Waste, with Bunzl helping the charity on its food-rescue mission.

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OzHarvest’s innovative approach continues to have an impact on reducing waste and helping those in need.

The charity’s Cooking for a Cause program, for example, sees groups of eight or more keen cooks learn how to make restaurant-grade food from a selection of rescue ingredients during a half-day experience, and has proved very popular with corporate groups as a teambuilding exercise – including Bunzl’s APAC leaders.

“Led by the masters of zero-waste cooking, you’ll learn how to chop an onion properly and cook root to stem, as you create a range of delicious and nutritious meals,” says OzHarvest CEO and founder Ronni Kahn.

“Teams also help pack the food ready to deliver to local charities and [the] impact can be seen immediately through the number of meals created, which is often well over 100 portions!”

Bunzl has committed to building a more sustainable future, and is proud to partner with OzHarvest. ozharvest.org/cooking-for-a-cause/

SPOTLIGHT

The Centre of Sustainability

In the shape of the new Pemulwuy distribution centre, Bunzl is committing to a more sustainable future.

ONCE A MOVEMENT that existed only on the margins, sustainable architecture has increasingly moved into the mainstream. Primarily this is down to a realisation that the built environment has a huge impact on the planet. In short, it accounts for around 50% of all annual global CO2 emissions, with building operations alone responsible for 27%.

Long an advocate of creating a more sustainable future, Bunzl has focused on lowering its own carbon footprint across the business. Nowhere is that more evident than in the construction of the company’s new distribution centre in Pemulwuy, NSW (30km west of Sydney’s CBD), which has been recognised as one of the greenest buildings in Australia.

Due to be completed later this year, the 23,442sqm distribution facility – one of the seven buildings on the 94,000sqm site – has been awarded a 6-star Green Star certification by the Green Building Council Australia. This rating indicates the use of environmentally sustainable building practices that are world leading.

Features that contribute to the 6-star rating include a 300kW solar system, solar-heated water, LED lights, smart electricity systems, rainwater harvesting and water metering. This is in line with the cutting edge of sustainable architecture, which advocates for buildings that produce minimal harmful effects to the environment, both in their build and in their ongoing operation.

As well as its focus on sustainability, the facility’s design offers practical efficiencies that will enable Bunzl to accommodate business growth, stage more product and improve outbound dispatch functionality.

Available warehousing alone stands at a huge 21,300sqm, sitting alongside 1,400sqm of splitlevel office space. There is also a 480sqm battery charge room on site.

All in all, this represents a lasting benefit to customers, as Bunzl continues to improve the efficiency of the business’s operations, while committing to further lowering its carbon footprint. bunzl.com.au/sustainability

Bunzl’s new Pemulwuy distribution centre is a worldleading example of sustainable architecture.

www.forte.bunzl.com.au

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THE PRO C ES S

Open for Business

Bunzl has launched its first Commercial Kitchen Equipment Catalogue to provide customers with a one-stop shop, as business begins to boom again.

WHILE HARD-WORKING staff might be the lifeblood of your facility, your kitchen equipment is the cornerstone.

From grinders to grills, fryers to fridges, blenders to bain-maries, the quality and suitability of your fixtures and accessories can be the difference between a commercial kitchen that functions well, and one that doesn’t. And that kind of functionality and efficiency is now as crucial as ever.

Whether you’re in hospitality or healthcare, running a large kitchen or one for a small eatery, you’re no doubt finding business is beginning to boom again. Now, after two years of lockdowns and lags, it pays to be up to scratch.

Enter Bunzl’s first equipment catalogue. We recognise that what will benefit our customers the most is an easy and efficient way to make purchasing decisions that ready your kitchen for

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this new phase of business – or, perhaps more accurately, busyness.

The catalogue, with sections on small and large equipment for commercial kitchens, provides a handy place to browse through a wide variety of plug-and-play selections, ideal for efficiently fitting out or updating your work spaces.

Bunzl’s global sourcing and procurement methods mean that the company is able to offer a huge range of equipment, built with the kind of robust finish and versatile design needed to be most effective in a commercial kitchen. The catalogue has been curated by an experienced team who are also available to assist with purchasing and fitout.

Buyer guides and expert opinion on everything from refrigeration options to food service equipment also feature heavily in the catalogue, which will provide an ongoing one-stop shop for customers.

Scan here to view the new equipment catalogue.

C HEC KOUT 1

Community Cups

More than just a stylish vessel for takeaway beverages, these coffee cups celebrate Indigenous culture and aim to spread the word about supplier diversity.

Artist Russell ‘Yilamara’ Brown, whose designs (below) feature on the Katermaster Indigenous range of coffee cups.

AS THE ORIGINAL INHABITANTS of Australia, Aboriginal and Torres Strait Islander people form the core of our cultural identity. Despite this, Indigenous Australians are considered one of the most vulnerable groups in society.

In 2010, CCAB (CorporateConnect.AB) was established by the David Liddiard Group to close the gap in Indigenous disadvantage and increase the economic independence of communities. One of the key focuses is to increase the amount of Indigenousowned business products in corporate supply chains – helping to boost community employment rates.

One of CCAB’s developmental strategies is the ‘Coffee Cup Initiative’ – an effort to raise awareness and understanding of Indigenous culture and contemporary issues by using an everyday object.

The initiative sees disposable coffee cups printed with Indigenous designs as a conversation starter to spread the word about supplier diversity and encourage corporations to engage with Indigenous business and communities.

Part of the Katermaster Indigenous range includes designs by artist Russell ‘Yilamara’ Brown.

Brown is a contemporary Indigenous artist whose family is connected to the Roper Gulf area of the Northern Territory. During WW2 his family was taken from their Country to the Emerald River Mission and later relocated to Mulgoa Mission on the outskirts of Sydney, where they eventually settled on the Upper North Shore. His art style was passed down to him from his family and consists of their lived experiences and cultural heritage.

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Scan here to see Katermaster’s Indigenous range.

1. KMSWHC8/ CCAB Katermaster Traditional Coffee Cup. 2. KMDWHC8/ CCAB Katermaster Traditional Coffee Cup Designed by Alan Sumner.

Today, only 120 of the estimated 250 original Indigenous Australian language groups are still spoken. Preserving culture is a key aspect of today’s Indigenous art and one Brown is passionate about.

“Language is intrinsic to our being, it is the basis of one’s stories, Songlines, the place where we fit within our group and community, our connection to Country and our identity,” he says. “Preserving, reviving and strengthening our culture and language through art is essential to our identity and wellbeing.”

www.forte.bunzl.com.au

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Hiring Squeeze

THE IMPACTS OF THE LABOUR-SHORTAGE CRISIS ARE BEING FELT IN EVERY INDUSTRY, NONE MORE SO THAN HOSPITALITY AND HEALTHCARE. BUT AT A TIME OF DIMINISHED RESOURCES AND INCREASED DEMAND, ONE SIMPLE SOLUTION MAY HELP ALLEVIATE THE PRESSURE.

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T

he headlines across Australia in June last year were generally pretty bullish: the nation’s economy was booming once again.

Lockdowns had loosened, COVID numbers were down, and businesses and individuals had begun spending with abandon, hauling the $2 trillion economy back up to pre-pandemic levels.

Some even better news: unemployment rates were actually lower than they had been before the crisis caused disruption to just about every industry in early 2020.

Well, what a difference a year makes.

As we now know, the pandemic was far from over in Australia and New Zealand, and lockdowns were to be a continual feature for months to come. In turn, borders remained shuttered, workers left their jobs in increasing numbers and numerous businesses were forced to close their doors.

All of which has now led to an alarming new cross-industry crisis: a shortage of labour. In Australia, for example, with unemployment still at record low levels, employers are struggling to fill upwards of 400,000 jobs, while job ads in New Zealand show demand for labour is also at record highs. While the leaders of both countries are taking steps to address it, there is increasing anxiety at the scale and scope of the problem.

Or, more correctly, problems. Because it’s become clear that the wider crisis is made up of smaller symptomatic issues, including a skills shortage, a paucity of overseas workers, the vulnerability of ageing populations, and worldwide trouble with supply chains.

Like the pandemic itself – cited as one of the main catalysts of the shortage – this crisis is a truly global one. So what can your business do to alleviate the effects? > www.forte.bunzl.com.au

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Unmatched reliability The Kimberly-Clark Professional ICON dispenser features direct drive and dual sensor technology for 99.99% jam-free dispensing. With virtually noiseless operation it provides a truly customer-centric experience.

TM

TM

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Compatible with

Hard Roll Towels

Made with Airflex® technology which provides superior absorbency

“Prominent hotel chains are unable to operate at full capacity because of staff shortages, despite renewed numbers of international visitors.”

AN UNSUSTAINABLE MODEL If you run a hospitality or healthcare business, you’re probably already doing more with less.

Stretched to the limits, prominent hotel chains are unable to operate at full capacity because of staff shortages, despite renewed numbers of international visitors. Applicants for hospitality jobs are at a two-year low, and restaurants and bars in Australia are even recruiting from overseas, insisting there is a lack of local talent.

It’s been equally tough for hospitals and aged care facilities to find new workers, while supply chain issues around equipment and medicines have added to the complexity of the problem.

All of which adds up to a model that sees pressure put on remaining staff to make up the shortfall; a model which is undesirable and unsustainable. How, then, can we save resource time and take demand off staff? One solution could lie in streamlining your ordering processes.

A NEW ORDER? In practice, sourcing products from a single supplier saves time, effort and money – whether

you are purchasing medical consumables, cleaning and hygiene products, kitchen tools, ingredients and equipment, or tableware and disposable food packaging.

It could also help with the supply chain problems that, combined with the issues of staffing, continue to wreak havoc across both the hospitality and healthcare industries.

Nearly 40% of Australian businesses are currently experiencing some form of supply chain interruption, while New Zealand’s vulnerability to global disruptions has been further exposed, and led to rocketing inflation.

Given its scale and leverage, Bunzl has been able to absorb some of these supply chain shocks in the past few years, while helping customers navigate the pressure on supply procurement.

By ordering from a single stockist such as Bunzl, you can instantly cut pressure on your workforce by consolidating multiple suppliers into one. This kind of efficient approach may just make a difference to the morale of those who are still employed – a crucial factor in these oh-so-strange times.  www.forte.bunzl.com.au

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Clean Designs

RESEARCH SHOWS THAT PUBLIC WASHROOM HYGIENE IS A KEY CONSIDERATION FOR CUSTOMERS. HERE’S HOW BUSINESSES CAN PRIORITISE CLEANLINESS WITHOUT COMPROMISING ON STYLE.

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1. KC53944 Automatic Hand Soap Dispenser 2. KC53945 Toilet Paper Dispenser Two Roll Horizontal.

A 2

s the world bounces back and embraces the ‘new normal’, people are returning to public places. To gain a better understanding of how mindsets and attitudes towards hygiene and handwashing have shifted since the global pandemic, KimberlyClark Professional™ surveyed over 40 public washroom users in Australia in January 2022.

The survey delved into current perceptions of cleanliness alongside evolving hygiene habits and expectations. The results found that most people believe hygiene standards are one of the most important factors when entering public spaces.

NAVIGATING THE NEW WORLD The survey found that 70% of respondents wash their hands more often as a result of the pandemic. However, 48% of respondents surveyed felt either uncomfortable, at risk, vulnerable or unsafe about visiting high-risk public spaces such as office buildings, retail spaces, schools, hospitals, stadiums, hotels and other accommodation venues.

It was found that more than 50% of those surveyed agree that seeing a very clean washroom, and having touchless amenities, are two of the important decision-making factors when considering whether a public facility is safe to return to.

Additionally, common problems survey respondents reported with public restrooms included: lack of paper towels and having no soap or toilet tissue available. In fact, nearly one third of them identified running out of paper towels, soap or toilet tissue as a major impact on general restroom hygiene.

Overall, people are more aware of the need for better hand hygiene, yet public washroom facilities often fail to meet their expectations. > www.forte.bunzl.com.au

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Scan here to view the ICON™ collection by Kimberly-Clark Professional™.

Despite a high desire for touchless technology, more than 50% of respondents indicated that jet air dryers are not always preferred in certain high traffic public areas – so, what is another option for businesses moving forward?

ADVANCED TOUCHLESS TECHNOLOGY The survey revealed that now more than ever, washroom users want reassurance that their hygiene and safety are a top priority once they set foot in the washroom.

The launch of Kimberly-Clark Professional™ ICON™ dispenser collection offers users the confidence and reassurance they’re looking for. One third of survey respondents agreed that the condition of a bathroom reflects how much a business cares about its customers. The ICON™ dispenser collection goes beyond simply dispensing paper towels, soap and toilet tissue.

The ICON™ dispenser collection offers unparalleled hygiene and features a higherperforming touchless dispensing system.

What’s more, a seamless design minimises the number of touch-points to reduce the risk of cross contamination.

Above all, touchless dispensers such as ICON™ can play an important role in making washroom users feel confident that the facility is clean and hygienic.

Learn more about elevating the user experience in the washroom by searching the ICON™ collection by Kimberly-Clark Professional™. 

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Sustainable Packaging Solutions Round Paper Bowls & Lids

CODE

DESCRIPTION

SUSBRP12K

Paper Bowl, PLA Lining, Kraft Brown

CAPACITY

UOM / QTY

12oz

CTN / 500

SUSBRP16W

Paper Bowl, PLA Lining, White

16oz

CTN / 500

SUSBRLIDPLA02

PLA Lids to suit White / Kraft Paper Bowl

12-24oz

CTN / 500

SUSBRLIDPAP02K

Paper Lid to suit Kraft Paper Bowl

12-24oz

CTN / 500

SUSBRLIDPAP02W

Paper Lid to suit White Paper Bowl

12-24oz

CTN / 500

www.bunzl.com.au/sustain

Commercial Kitchen Support & Supply Our specialist team is experienced in understanding complex requirements and delivering creative kitchen solutions.

Project management & installation Design & fabrication of bespoke items Commercial kitchen equipment selection Fit-out services for commercial kitchens, servery and bar areas

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Pro Selecduct tio n

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D Su esi pp

gn rt o

ct oje ent Pr agem n

Fabrication

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Christmas Countdown AS PREPARATIONS BUILD FOR THE CHRISTMAS SEASON, A TRADITIONAL BAKED HAM IS STILL KING FOR A FABULOUS FEAST THAT HAS ITS ROOTS IN ANCIENT TIMES.

I

t may still be months off for most, but berries, beer and the precursor to the if you’re a butcher, chef or caterer it’s Christmas ham – spit-roasted pork. likely you’re gearing up for Christmas The Romans celebrated their own right now – with widespread supply midwinter festival, that of Saturnalia, chain issues, you don’t want to leave and during the Middle Ages these earlier anything to the last minute and be celebrations were allied to the proposed left short. birthday of Jesus, on December 25.

While it might be the most wonderful From those beginnings emerged time of the year, it’s also the busiest, and traditions of culinary indulgence, even a large amount of planning is key to among those more well known for their ensuring you have everything you need to abstinence, such as monks and nuns. satisfy demand come the festive season.

Christmas dinner increasingly began Above most other things, that to resemble the meal we enjoy includes a healthy stock of ham. today, with additions such as More than 74% of Australians, roast turkey and mince pies, and indeed a similar proportion while pork and ham remained a of New Zealanders, celebrate the mainstay. day with a big lunch or dinner – And when the first Europeans traditionally with a glazed ham as pitched up in Australia in the 18th Scan here to view the centrepiece of a spread with century, they brought with them Lesnie’s range of premium meat side dishes and accompaniments. these same traditions; 18 turkeys netting and cures.

Indeed, 55% of Australians even arrived with the First Fleet identified ham as their favourite in January 1788. festive food, while the average time spent The antipodean Christmas dinner has preparing a Christmas meal is an amazing been evolving ever since, better serving 27 hours. the sweltering time of the year and more Rest assured though, this obsession with closely reflecting the diversity of modern dishing out huge servings of grub at the populations, while clinging onto certain end of the year is no modern phenomenon. traditions.

In fact, it’s likely we owe the ancient And so, while you’ll find anything from a pagan populations of northern Europe plate of prawns to a panettone at a Yuletide a word of thanks for starting the spread these days, the centrepiece is still celebrations: it was they who first enjoyed likely to be a high-quality, well-prepared a significant feast around the time of ham – harking all the way back to those the midwinter solstice, gorging on beef, ancient beginnings. 

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“More than 74% of Australians, and a similar proportion of New Zealanders, celebrate the day with a big lunch or dinner – traditionally with a ham as the centrepiece of a sprawling spread.”

www.forte.bunzl.com.au

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Trash Talk

COMPOSTABLE BIN LINERS ARE ON THE RISE, AND THEY REPRESENT A SIMPLE WAY FOR ANY BUSINESS TO REDUCE PLASTIC USE AND LESSEN THEIR ENVIRONMENTAL IMPACT.

Y

ou could say compost has had a rich history.

For centuries, humans have composted their organic waste and used it to enrich areas of farmland.

The practice goes back at least as far as the Roman era, and possibly thousands of years before that. Evidence has been found that prehistoric Scots tribes were using compost to grow crops as long as 7000 years ago.

We have a far more complex relationship with the waste we produce in today’s society, with much of it proving impossible to compost. Even while there is an onus on all of us to reduce, reuse and recycle waste, more than 20 million tonnes of garbage is still thrown into Australian landfill each year. In New Zealand that figure stands at 12.5 million tonnes.

But as increased focus has turned to how we can achieve a more sustainable global future, composting has come stampeding back onto the agenda.

THE RISE OF COMPOSTABLE BIN LINERS In recent years, a flood of commercially compostable items has hit the market, > www.forte.bunzl.com.au

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PORTABLE POWER. NO CABLE. ENDLESS POSSIBILITIES.

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36 V BATTERY POWER+

“Organic compostable bin liners break down readily (with water and carbon dioxide) in a composting system through microbial activity to form compost, usually within two years.”

from compostable coffee pods and packaging to compostable cups.

It’s important to note, however, that many of these items are only compostable under certain conditions in industrial facilities. Organic compostable bin liners, on the other hand, are both home and commercially compostable. They are made from renewable, plant-based materials such as corn-starch and wheat. This means they break down readily (with water and carbon dioxide) in a composting system through microbial activity to form compost, usually within two years.

They will also leave behind no harmful or toxic residues – including microplastics – once they have broken down.

LOOK FOR THE LABEL Before you switch to organic bin liners, how can you know whether they are truly compostable or not?

There are strict rules for claiming that a product is compostable, and the Australian Competition and Consumer Commission (ACCC) is trying to prevent companies from flouting them.

When purchasing organic bin liners for your business, look for Australian standard number AES 4736–2006 on the label. This

Scan here to see the Kwikmaster range of bin liners.

will give you peace of mind that what you are putting in the bin is compostable.

Kwikmaster’s bin liners carry this label, as they are certified home and industrial compostable, being made up of 100% GMOfree materials, namely biopolymers PBAT and PLA, and corn starch.

So whether you need 240-litre bin liners for large amounts of commercial waste, or smaller kitchen tidy bags for offices and healthcare facilities, Kwikmaster compostable liners can help reduce overall plastic consumption and allow for better waste sorting and management.  www.forte.bunzl.com.au

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Equipped for Success

THE RIGHT KITCHEN EQUIPMENT IS CRUCIAL FOR A WELL-OILED OPERATION. HERE ARE FOUR FACTORS WORTH CONSIDERING BEFORE ORDERING NEW PRODUCTS.

N

ot all commercial kitchens are created equal. From the volume of food being processed to the space you have to work in – and a hundred other factors in between – each kitchen is as unique to a business as the people staffing it.

But the one thing that can ensure any kitchen reaches

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the highest levels of efficiency, quality and output is having the right equipment.

That means choosing products that work best for your set-up, whether your key considerations are space, saving on labour costs, or something else.

We spoke to Martin Levavasseur, National Sales Manager at Robot-Coupe Australia, to help identify four areas worth weighing up before ordering new equipment, so you can select a fit-for-purpose solution and maximise the value of your outlay.

1

OPT FOR QUALITY

High-quality modern equipment may come at a premium, but it will often be more cost effective in the long-term, especially considering efficiency, durability and sustainability. Levavasseur advises that quality equipment equals better results, too. “We find that customers are often surprised with the difference in end-product results when they follow the same recipe but with different machines,” he says. “The small things that make up equivalent machines from different brands can give you very different results in things like consistency, speed, precision and yield.”

2

DETERMINE YOUR WORKFLOW

You might be delivering food from an L-shaped nook in a 100-year-old pub or an open-plan superkitchen in an ultra-modern facility – either way, you need to think about what equipment will work best in your space. Calculate dimensions before buying large items such as fridges and ovens; it may be that smaller and more versatile units are best for ensuring your staff have unrestricted workflow.

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MAKE SURE IT’S EASY TO USE

With many kitchens experiencing high turnovers of staff and extremely busy periods, food-prep equipment needs to be easy to operate and able to handle high volumes of food. “The past year or so has created a massive gap across the hospitality industry when it comes to finding, training and retaining skilled staff,” explains Levavasseur. “The right kitchen equipment can alleviate some of the strain – the user doesn’t need to be a trained chef to operate a GUARANTEE FOOD SAFETY AND vegetable prep machine, for example.”

CONSISTENCY The time saved from using the right Safety and hygiene are crucial to operating equipment can result in significant savings for a busy commercial kitchen, making it very the business, too. For example, where it might important to choose equipment that complies take 25 minutes to slice 10 kilos of semi-frozen with regulations while delivering the same squid tubes, with the right kitchen equipment Scan here to view Bunzl’s Commercial results time and again. Levavasseur gives the it will only take one. This is invaluable when it Kitchen Equipment example of food thickness – if the thickness of comes to your bottom line.

Catalogue. an ingredient varies during preparation, it can “When designing a menu you base the have significant flow-on impacts; inconsistent price of a dish on the cost of the ingredients cooking and a variation in food cost. Alongside recent and if the chef messes up, you end up paying more for price increases on fresh produce, portion control is it,” Levavasseur says. “The right commercial kitchen paramount to businesses. equipment can ensure the consistency of your dishes and “Consistency in the kitchen is key, and quality the quality of your product. And quicker mise en place commercial kitchen equipment ensures it,” he says. equals more time to concentrate on other things.” 

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HexCell rPET Trays Revive HexCell Trays are made from recycled materials and designed to capture and retain liquid in the hexagonal cells – eliminating the need for a soaker pad.

Australia’s Favourite Flavours Supplying Butchers for Over 100 Years High quality products and ingredients that add value and flavour.

CODE

DESCRIPTION

COLOUR

DIMENSIONS

UOM / QTY

REVHXC85

Revive HexCell rPET Tray

Clear

8 x 5”

CTN/ 660

REVHXC87

Revive HexCell rPET Tray

Clear

8 x 7”

CTN/ 500

REVHXC115

Revive HexCell rPET Tray

Clear

11 x 5”

CTN/420

Code

Description

Pack Size

Sell UOM

REVHXC119

Revive HexCell rPET Tray

Clear

11 x 9”

CT N/ 280

KER75515

Cure Injecta Mix Gluten Free

18kg

1/ Bag

BF77199

Cure Ham / Bacon Royal Gluten Free

4.5kg

1/ Bag

KER66081

Cure Total LTC

1.7kg

1/ Bag

KER16505

Cure MPC 16 Ham & Bacon

18kg

1/ Bag

SCNE2254811RW

Netting Premium Red White

48sq x 225mm

1/ Roll

Innovative Liquid Retention Technology

Contains Up to 50% Recycled Content

www.bunzl.com.au/revive

Widely Recyclable

www.forte.bunzl.com.au www.bunzl.com.au/lesnies

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Cracking the Code FROM OFFICE SPACES TO HEALTHCARE FACILITIES, COLOUR CODING YOUR CLEANING SYSTEM IS ESSENTIAL FOR HYGIENE.

H

ere’s a fact you might find hard to stomach: wherever you’re reading this copy of Flair, you’re likely to be surrounded by germs.

Whether you work in hospitality, healthcare, food production, or even an office, bacteria and viruses get everywhere.

Studies have revealed that the typical office desk is covered in no less than 10 million bacteria – 400 times more than a toilet seat – contributing to staff sick leave.

Further adding to the casualty list are the numbers of foodborne illnesses, which amount to an estimated 4.1 million cases in Australia each year and a further 200,000 in New Zealand.

While food contamination can occur in the home, food production facilities are obviously susceptible to the spread of germs. Yet much of this is preventable. As an example, Norwegian research has shown that improved cleaning quality in an office environment can actively help to reduce

the number of sick days taken by staff.

There are, in fact, a couple of simple hygiene approaches you can promote to immediately improve the cleanliness of your workplace.

One idea is adopting a colour-coded cleaning system to eradicate crosscontamination. This easy solution involves using a range of differently coloured cloths for specific jobs, and ensuring these cloths are only used for their designated purpose and area. They are as follows:

• RED, for areas that present a high risk of contamination such as toilets and bathrooms

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Scan here to view Kwikmaster’s range of all-purpose and heavy-duty cleaning wipes in a range of colours.

1. PS5404 Heavy Duty Perforated Roll in Green.

2. PS5405 Heavy Duty Perforated Roll in Red. 3. PS5403 Heavy Duty Perforated Roll in Blue.

Shop Online with Bunzl When you’re ready – we’re 24/7 ready Mobile friendly – download to your phone and tablet Shop at your convenience – when it suits you Favourites List – for your commonly purchased items Manage your budget, manage your inventory Fast, efficient and convenient – saving you time

Browse & order when you’re ready.

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• GREEN, for kitchens and food preparation, and food-service areas

• YELLOW, for areas of potential infection,

Indigenous Coffee Cup Range

such as hospitals

• BLUE, for general cleaning of low-risk areas such as desks and tables

• WHITE, for operating theatres and clinical areas.

Additionally, it’s important to ensure you are cleaning as effectively as possible by using an ‘S’ wipe method. This helps to truly eradicate bacteria and viruses, while a traditional up-down or side-to-side approach is more likely to spread germs around a surface.

It’s also a good idea to use wipes that are best designed for the job. A multi-purpose wipe is unlikely to be strong enough for cleaning up in bacteria-heavy foodproduction or healthcare environments.

In this instance, use heavy-duty wipes, which have a high absorbency and are ideal for large areas and tackling stubborn dirt and grime. 

This range is a part of a long-standing partnership with CorporateConnect.AB to promote Indigenous Australian business.

CODE

DESCRIPTION

KMSWHC8/CCAB

Single Wall Hot Cup, 8oz

KMSWHC12/CCAB

Single Wall Hot Cup, 12oz

BZHCL12/16B

Black Polystyrene Hot Cup Lid, Fits 8/12/16oz

BZHCL12/16

White Polystyrene Hot Cup Lid, Fits 8/12/16oz

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www.bunzl.com.au/katermaster

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Perfecting Plates FOOD PRESENTATION IN HEALTHCARE ENVIRONMENTS CAN HAVE A MAJOR AFFECT ON PATIENTS. HERE’S HOW SIMPLE ADJUSTMENTS CAN EQUAL POSITIVE OUTCOMES.

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B

efore taste, before flavour, we eat first with our eyes. This is not only an important consideration for chefs working in cafes and restaurants, but also hospitals and aged care facilities, with research showing that food intake increases when improvements are made to food presentation.

This is no small thing. In hospitals, the nutritional benefits from eating more can actually affect whether patients recover more quickly or remain unwell – and lead to lower rates of hospital readmission. In aged care environments where there’s a high risk of malnutrition, ensuring that patients consume an adequate diet is essential to their quality of life.

THE IMPORTANCE OF PRESENTATION A number of steps can be taken to achieve a more positive dining experience for patients and residents, and many of them come down to simply choosing the right diningware.

Of course, it’s a good idea to try to devise a menu that is both accessible and varied, so the consumers aren’t eating the same food repeatedly, instead benefiting from a diverse range of nutrients. > www.forte.bunzl.com.au

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“In aged care, ensuring that patients consume an adequate diet is essential to their quality of life.”

But if you are plating healthcare meals in a way that is fresh and interesting, this will already enhance the eater’s experience. Using inexpensive kitchen equipment such as squeeze bottles and pastry bags, you can produce meals that look as good as they taste.

And what you plate your dishes on can have just as much of a transformative effect. Diningware with high-quality glazes, especially plates and bowls designed for use in healthcare settings, will prove safe and inviting for patients.

If it’s possible to marry hygiene with good presentation, this can have an even greater effect.

For example, using individually wrapped utensils and straws not only ensures high standards

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of hygiene, but mitigates any worries the resident may have over the cleanliness of the cutlery offered.

Lightweight cutlery is also preferable, as it can be far more convenient for elderly and frail patients who may struggle using heavier knives, forks and spoons.

It’s also worth considering how people with low sensory capabilities interact with their food – you could try using different coloured plates for different foods, for instance.

All in all, by making simple, thoughtful changes in how food is presented, you can have an immediate positive effect on the health and outlook of your customers. 

A D V E R T I S I N G F E AT U R E

SUSTAINABLE PERFORMANCE

The PURELL® ES8 system represents a 68% reduction in battery waste and a 15% reduction in greenhouse gas emissions when compared to leading touchfree systems on the market.

MORE HELP LESS HASSLE Save Time with PURELL® ES8 Around Australia the state of play is constantly evolving and with the growing health and safety demands and shortages of labour we are facing, it can be a huge burden to constantly monitor, refill, or fix sanitiser or soap dispensers around a facility.

But, PURELL® ES8 Dispensers are so easy to maintain and are reliable, it’s almost like having an extra set of hands, so everyone can focus on what matters most.

A common problem which facilities all around the country are facing after switching to battery-operated technology over manual products, is that they require regular maintenance, which has become a challenge, as with ongoing labour shortages, businesses often have to sacrifice somewhere.

The PURELL® brand was prepared for this moment with ground-breaking Energy-on-

the-Refill technology, an industry-exclusive dispensing solution, and a key feature of the PURELL® Touch-Free ES8 dispensers.

Energy-on-the-Refill technology solves a common service issue and makes business operations more efficient, innovative, and easy. Until now, all touch-free dispensers have required changing batteries and refills separately. For businesses with multiple dispensers, this could mean spending a substantial amount of time and labour to keep them running smoothly. With breakthrough Energy-on-the-Refill technology, the battery is changed as the refill is replaced, eliminating an extra step in the maintenance process, decreasing labour, and ensuring visitor satisfaction.

The PURELL® brand is the first to develop Energy-on-the-Refill technology, and it

was created with our customers in mind.

For businesses committed to keeping their customers safe but without the labour to maintain touch-free dispensers, Energy-onthe-Refill is prepared to help.

PURELL® ES8 dispensers help to save time when there’s none to waste.

• Product levels can be checked with a single glance • Fresh batteries are built into every refill, eliminating dead battery maintenance • Modern, sturdy design is made to perform in even the most demanding environments – and look good while doing it, too.

So just remember with PURELL® ES8 Dispensers there’s more help & less hassle!

To find out more visit www.bunzl.com.au/gojo

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A C UT ABOVE

Staying Power

Civeo Australia’s Darren Schuck on current supply chain challenges and core business values.

Photography Graham Werner

D

arren Schuck’s career could have looked very different. The now General Manager, Supply Chain at Civeo Australia – a company specialising in full-service workplace accommodation – initially enrolled in a pharmacy degree after leaving high school.

He soon discovered his future wasn’t as a pharmacist. “I switched over to a commerce degree and worked in a range of hospitality roles,” he says, later using that industry knowledge and newfound commercial skills to land a job at Empire Hospitality Group. That role eventually led to a GM position and when the personal circumstances of the ownership group changed, Schuck was asked to break up the businesses and sell them off.

Sale completed, Schuck took a break from work, taking the time to travel. “I really got the travel bug,” he says, and went on the hunt for a job that wouldn’t tie him down in one location.

A role at Civeo Australia (then called The MAC) as a Food & Beverage Manager ticked all the right boxes. Taking advantage of the 14-day-on, seven-day-off roster, Schuck hopped around South-East Asia and Europe in-between work.

“My career with Civeo was going well, progressing within the business to the regional relief manager and catering operations manager, when an opportunity arose with Civeo Australia’s operations support and procurement department in 2015,” he says. “At that point I was keen to get serious and step up my career.”

Seven years later, he’s happy he made that

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“I think about the five pillars that Civeo operate under – ‘care, collaborate, excellence, integrity and safety’ – every day, right from the top down, we live and breathe those values.”

QUICK FIRE Q&A

Expanding Horizons Martin tells us about his role in Facilities Management, where he’s continually looking for new business and improvement opportunities for customers. decision. “Civeo has always aimed to deliver the best for its people… both the people that stay with us and our team,” he says. “It’s a company that lives by its values. I think about the five pillars that Civeo operate under – ‘care, collaborate, excellence, integrity and safety’ – every day, right from the top down, we live and breathe those values.”

The past two years have been particularly challenging, primarily thanks to the COVID-19 pandemic’s effects on global supply chain.

“Every day, there is a new challenge, whether that is out-of-stock items, logistical failures or external staffing issues, and this has created a really dynamic work environment for the team.” Replacing unavailable products with substitutions from different suppliers or manufacturers is not straightforward. Civeo vets all products to ensure they meet a range of ethical and safety standards. “Every time something gets substituted, we’ve got to make sure that it meets all of those criteria,” he says.

Managing precarious supply chains has become a delicate balance between forecasting requirements and maintaining security of supply. “Goods that were once readily available within national distribution networks simply are not there anymore,” explains Schuck. “There’s a lot of thought and management that goes into that from myself and my category teams.”

Despite operating in adverse conditions, Schuck has seen business grow. When he joined Civeo’s Operation Support and Procurement sector in 2015, he was one of two people in the team. “Today, we are a team of nine, and we have cross-functional departments, category and commercial management, procurement support, contract management and logistics,” he says. “We deal with a large number of suppliers across a number of different categories, and because of that have grown into a diverse and multifaceted team over the past six years.”

Asked to name his proudest achievement, Schuck is quick to mention his team. “[I’m proud of] building the procurement supply chain function up to the level it is within the business. I’ve got a remarkable team that’s respected within the business, and we operate with a significant amount of integrity.” 

Tell us about your role.

I’ve been in my current position for three years and, in it, I am constantly collaborating with Bunzl’s local account managers to MARTIN TOFTS National Key Account discover pricing solutions Manager – Facilities and better efficiency Management methods, as well as martin.tofts@bunzl. com.au building good relationships across all levels of customers in the industry. A lot of my work is analysing data and developing new systems to support the overall effectiveness of our customer processes.

What keeps you professionally inspired and motivated? Seeing the technological advancements in the Facilities Management space over the past few years, particularly in the use of Artificial Intelligence (AI) for data analysis purposes. The reporting capabilities of robotics mean you can efficiently map out cleaning, understand the time spent on different areas and better identify flooring issues. These innovations are what help us to discover better systems for our customers to achieve their targets as well as highlight where we can find better efficiency gains.

How have your previous work experiences been of benefit? I started my career as a chartered accountant working in tax before shifting into audit.

When I joined Bunzl in 2010 it was as a Financial Accountant before I became a Sales and Commercial Analyst in the National Sales Team, then transitioned to the role of a Business Partner in the Facilities Management sector. Not coming up from a traditional sales stream has given me the ability to look at customer operations from a different viewpoint with an increased understanding of their perspective.

What are some of your career highlights? I’ve enjoyed working on large mobilisations at Bunzl.

In these instances, you’re working directly with customers, often for weeks or months, to find what we need for each site and putting together a labour network to ensure that everything runs smoothly. It’s almost like pre-production of a TV show – with months of planning, months of work and a lot of meetings, all in an effort to best achieve the businesses goals.

Coming out on the other side and enjoying the positive feedback when everything has been achieved is always a big highlight.

www.forte.bunzl.com.au

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Compostable Bin Liners Kwikmaster Compostable Bin Liners are a sustainable alternative to traditional virgin/ recycled plastic or oxo-degradable bin liners. Made from plant-based material, they are 100% GMO free and can be disposed of in home or commercial composting or in landfill. If composted, these bin liners will breakdown and become fertiliser – while leaving no microplastics behind.

BAGS PER ROLL

CARTON QTY

Compostable Bin Liners 27L

20 Bags

400 Bags (20x 20 Rolls)

KW36COM

Compostable Bin Liners 36L

15 Bags

300 Bags (15x 20 Rolls)

KW60COM

Compostable Bin Liners 60L

5 Bags

150 Bags (5x30 Rolls)

KW80COM

Compostable Bin Liners 80L

10 Bags

120 Bags (10x12 Rolls)

KW140COM

Compostable Bin Liners 140L

5 Bags

100 Bags (5x 20 Rolls)

KW240COM

Compostable Bin Liners 240L

5 Bags

120 Bags (5x 24 Rolls)

CODE

DESCRIPTION

KW27COM

Kwikmaster Compostable Bin Liners are made from a blend of random copolymer polybutylene adipate terephthalate (PBAT), polylactic acid (PLA) and corn starch.This makes them a high quality, compostable and plant-based alternative to traditional plastic bin liners. These compostable bin liners are available in a variety of sizes to suit any businesses needs and are standards in accordance with Australian /NZ home and commercial compostable standard AS5810 and AS4736.

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